Goat Cheese and Pear Tartlets with Pedro Ximenez Reduction
Preparation
1. Combine flour and butter in a mixing bowl. Mix on medium until it looks like cornmeal.
2. Add sugar, salt and egg. Mix until just combined. Do not overmix. Wrap and chill for 30 minutes.
3. Roll out dough into a thin sheet. Use a ring cutter to cut circles that will cover the bottom and sides of small tart forms.
4. Mix the goat cheese, lemon juice, salt and honey. Place in the bottom of each tartlet.
5. Cover the top of each tartlet by overlapping the pear slices. Mix butter and cinnamon and brush on top of the pear slices.
6. Bake at 190˚C for 35 minutes or until pears are cooked and the pastry is golden.
7. Place Pedro Ximenez in a pot and reduce over low heat. Drizzle finished tarts with the reduction.
Preparation: Rebekka Schmitt
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1,5 hour
- 230 gr flour
- 2 gr salt
- 145 gr butter
- 65 gr sugar
- 1 egg
- 225 gr goat cheese
- 15 ml lemon Juice
- 2 gr salt
- 30 gr honey
- 6 pears, peeled, cored, cut into thick slices
- 50 gr butter, melted
- 2 gr cinnamon
- 500 ml Pedro Ximenez
- 8.113 oz flour
- 0.071 oz salt
- 5.115 oz butter
- 2.293 oz sugar
- 1 egg
- 7.937 oz goat cheese
- 0.653 fl. oz lemon Juice
- 0.071 oz salt
- 1.058 oz honey
- 6 pears, peeled, cored, cut into thick slices
- 1.764 oz butter, melted
- 0.071 oz cinnamon
- 17.723 fl. oz Pedro Ximenez
- 1.088 cup flour
- 0.039 cup salt
- 0.697 cup butter
- 0.329 cup sugar
- 1 egg
- 1.065 cup goat cheese
- 0.063 cup lemon Juice
- 0.039 cup salt
- 0.168 cup honey
- 6 pears, peeled, cored, cut into thick slices
- 0.26 cup butter, melted
- 0.039 cup cinnamon
- 2.113 cup Pedro Ximenez