Pear tart poached in red wine

Name: Pear tart poached in red wine
Ingredients: For the base (26cm diameter tray): 5 eggs; 5 tablespoons sugar; 3 tablespoons oil; 4 heaping tablespoons flour; 1 teaspoon baking powder; salt; vanilla. For the poached pears: 5 large pears; 300 ml sweet red wine; 200 ml water; 5 tablespoons sugar; a cinnamon stick; walnut meat. For the cream: 200 ml liquid cream Pilos; 200 g sour cream 30% fat (Solomonescu); 1 tablespoon honey; 250 g mascarpone. Wine jelly: The leftover wine from the pears.

Dessert - Pear tart poached in red wine by Ionelia P. - Recipia

The poached pear tart in red wine is a true delicacy that adds a touch of elegance to any table. The sweet pears, simmered in red wine, not only become incredibly aromatic but also acquire a stunning color that captivates the eye. This recipe is not only simple but also full of flavor, and the wine jelly that accompanies the tart adds an extra layer of refinement. Regardless of the occasion, this tart will surprise and delight every guest. Preparation time - Preparation time: 30 minutes - Baking time: 30 minutes - Total time: 1 hour - Servings: 8 Ingredients For the crust (26 cm diameter pan): - 5 eggs - 5 tablespoons sugar - 3 tablespoons oil (preferably sunflower or olive oil) - 4 heaping tablespoons flour - 1 teaspoon baking powder - A pinch of salt - Vanilla (one pod or 1 teaspoon extract) For the poached pears: - 5 large pears (choose ripe but firm pears) - 300 ml sweet red wine (a quality wine makes a difference) - 200 ml water - 5 tablespoons sugar - A cinnamon stick For the cream: - 200 ml heavy cream (preferably with 30% fat) - 200 g sour cream (30% fat) - 1 tablespoon honey - 250 g mascarpone Wine jelly: - Remaining wine from the pears Step-by-step instructions Step 1: Preparing the pears 1. Choose the pears: Opt for ripe but firm pears to achieve a pleasant texture after boiling. 2. Peeling the pears: Remove the stems and carefully peel them, leaving the stems intact for a more rustic look. 3. Preparing the mixture: In a pot, combine the red wine, water, sugar, and cinnamon stick. Bring to a boil, stirring occasionally. 4. Boiling the pears: Add the pears to the pot and let them simmer on low heat for about 20-25 minutes, or until they become tender but not mushy. After boiling, allow them to cool in the wine syrup. It is recommended to prepare them a day in advance, letting them sit in the wine overnight for an intensified flavor. Step 2: Preparing the crust 1. Preparing the pan: Line the bottom of the pan with parchment paper and grease the sides with butter, sprinkling a little flour to prevent sticking. 2. Separating the eggs: Separate the egg whites from the yolks. It is essential that the bowls are clean and free of grease to achieve a firm foam. 3. Mixing the yolks: In a bowl, beat the yolks with the sugar, oil, and vanilla until creamy. 4. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar, one tablespoon at a time, continuing to mix until you achieve a glossy meringue. 5. Incorporating the ingredients: Gently fold the yolk mixture into the egg whites using a spatula. Then, sift the flour mixed with the baking powder and carefully incorporate it to avoid deflating the egg whites. 6. Baking: Pour the mixture into the prepared pan, sprinkle with chopped nuts (the more, the better), and arrange the pear slices on top. Bake at 180°C for 30 minutes, or until a toothpick inserted in the center comes out clean. Step 3: Preparing the jelly and cream 1. Preparing the wine jelly: After removing the pears, use the remaining wine to simmer on low heat until it thickens, about 10-15 minutes. If it doesn’t thicken enough, you can add a little gelatin to achieve a jelly-like consistency. 2. The cream: Whip the heavy cream with the sour cream until fluffy. Add the honey and mascarpone, mixing gently until well combined. Step 4: Assembling the tart 1. Cooling the crust: Once baked, allow the crust to cool in the oven with the door slightly open to prevent cracking. 2. Assembling: Once the crust is completely cool, spread the mascarpone cream on top, followed by the wine jelly. Cover with plastic wrap and let the tart sit in the refrigerator for a few hours, preferably overnight. Chef's tip For an extra burst of flavor, add a splash of orange extract to the mascarpone cream. This detail will bring a fresh note and highlight the sweetness of the pears. Additionally, serve the tart with a glass of sweet red wine to perfectly complement the dessert. Frequently asked questions - Can I use other fruits? Absolutely! You can experiment with apples or peaches, adjusting the boiling time based on the desired texture. - How can I make the tart less sweet? Reduce the amount of sugar in the mascarpone cream and use a less sweet wine. - Can it be made with a different type of flour? Yes, you can use whole wheat flour for a heartier flavor. Delicious combinations This poached pear tart pairs wonderfully with vanilla ice cream or a salted caramel sauce. Additionally, a cup of fragrant tea or fresh lemonade can add a refreshing note that perfectly complements the dessert. Nutritional benefits Pears are rich in fiber, vitamins C and K, and antioxidants, positively impacting the digestive system and boosting immunity. The mascarpone cream adds a source of calcium and protein, while the nuts provide healthy fats. This poached pear tart recipe in red wine is not only a treat for the taste buds but also a true culinary masterpiece. I encourage you to try it and enjoy every bite! Happy cooking and bon appétit!

Pear tart poached in red wine

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