Pear&Blackberry Tart

 Last weekend I wanted to make a cake, I was dreaming about a huge layered cake with delicious and sweet cream, topped with chocolate or strawberries, or blackberries.. At the end of the day I realized that I can’t decide which one to make and I don’t have all required ingredients. 😀 But I have always been a person that needs something sweet after dinner. I wanted a dessert to satisfy my sweet tooth, and better with cream! So I’ve come up with this beautiful and absolutely delicious ‘pear and blackberry tart’. Honestly speaking, I haven’t made this recipe a dozen or even a couple of times, it was perfect from the first attempt! Nutty shortbread base, tender whipped ricotta cream, pear slices and blackberries – all those things merged together into divine combination. I believe that you would find this dessert to be as delicious as it looks! You just need to go to the kitchen, cook it and enjoy! 🙂 I will make it again for sure!

Pear&Blackberry Tart

Pear and Blackberry Tart

  • Servings: 4-6
  • Time: 1hr 20mins
  • Difficulty: moderate
  • Print
You can use any favourite fruits and berries, like strawberry&blueberry, raspberry&nectarines.
Ingredients
Short pastry (base)
1 large egg, at room temperature
100g plain flour
75g butter, cubed and softened
35g fine sugar
30g ground almonds
Topping
100ml whipping cream (30-35%), cold
1+1 Tbsp icing sugar
1 tsp cognac or brandy, optional
100-120g ricotta
1 tsp vanilla extract
1 tsp lemon zest
1 large pear, sliced
1 Tbsp lemon juice
8-10 blackberries
2-3 strawberries, sliced, optional
1 Tbsp white chocolate chips
  1. Whisk the egg and set aside a half (a bit less then half) for a glaze.
  2. To make the dough, in a large mixing bowl or food processor, mix flour, butter, sugar, half the egg and almonds until combined. Tip dough out onto a floured surface and bring together with hands.  Make a flat disk, cover with plastic wrap and chill for 30-40 minutes in a fridge.
  3. On a lightly floured table roll the dough into 21-22cm circle. Brush with remaining egg. Transfer to a paper-lined baking dish.
  4. Bake in preheated 180C oven for 25 minutes or until golden. Allow to cool completely.
  5. Meanwhile, in a bowl beat cream with 1 Tbsp icing sugar and cognac, if using, until soft peak begin to form. In another bowl, combine ricotta, vanilla, lemon zest and sugar. Add ricotta mixture into whipped cream and whip until smooth for a 1-2 minutes.
  6. Spread cream on the base. Sprinkle pear slices with lemon juice. Arrange pear slices, blackberries and strawberries, if using, on the cream, and sprinkle over chocolate chips. Dust with extra icing sugar, if desired. Enjoy!

PBB tar-2

31 thoughts on “Pear&Blackberry Tart

  1. This looks amazing! I love pears and blackberries. I imagine they both give this dish a nice, crisp freshness.

  2. That looks incredibly good. I love dessert and my husband will have some if I make a cake but only just a little and then I have too much leftover. I always say that I’ll freeze it, but never do. Sometimes I wish I had a houseful of people to cook for…but then again, sometimes I’m glad it’s just the 2 of us.

    • You know, exactly the same thing here! 😀 Only two of us have to eat all those cakes! So when I make a cake (and I don’t know how to make a small cake) we eat it during the week! I’ve read about freezing goods, but also never tried that, and I’m afraid I would forget about frozen cakes. 😀
      And about this dessert, it’s not big, and we managed to eat it in 2 days. 🙂

  3. Oh wow! that looks beautiful! We are the same, we need something sweet after dinner, even if it is something small! Usually my husband loves some whipped cream which makes this a perfect tart to try! 🙂 Love the combo of Pear and Blackberry! (I love anything with Blackberry!)
    Thank you for hosting FF this week too! 😀

    • Thanks a lot for stopped by! My husband is a huge fan of whipped cream, too! Some berries with whipped cream is already a yummy dessert! 😀
      Have a lovely week!

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