Tag Archives: shortbread dough

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
  • Difficulty: moderate
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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!

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