Mascarpone is not only related to Tiramisu, but it also allows for excellent pie like today’s pie! Mascarpone is an Italian cheese, perfect for cold sauces which allows it to slip subtly in savory dishes).
For the crust:
- 300g of plain flour
- 125g of soft butter
- 100g of icing sugar
- 1 egg
- A pinch of salt
- 25ml of water
- In a bowl add the flour, the salt, the icing sugar, 1 egg and the butter, (you can do the same procedure with a food processor).
- With your fingertips, start to mix all the ingredients together until to assemble the dough.
- Slowly add the water and continue to mix (maybe more water depending the quality of the flour), until it holds a ball.
- The dough now is ready.
- Wrap the dough in a plastic wrap and keep it into the fridge for 30 minutes.
- After 30 minutes remove the dough from the fridge.
- Roll your dough between two big sheet’s of parchment paper or plastic wrap.
- With a rolling pin, flatten the dough the size of your tart pan (removable rectangular tart pan for this recipe is recommended!).
- Peel off the parchment paper from one side or your plastic wrap, flip the dough over the tart plate and slowly remove the other parchment paper or your plastic wrap and set aside.
For the filling:
- 3 pears (Bartlett)
- 150g of Mascarpone cheese
- 2 eggs
- 2 tablespoons of grounded hazelnuts
- 1 tablespoon of white granulated sugar
- 1 tablespoon of icing sugar
- 1 tablespoon of lemon juice
- Wash and peel the pears.
- Cut the pears in half and remove the core.
- Add the half pears in a bowl and pour on the top 1 tablespoon of lemon juice and set aside.
- In another bowl mix the mascarpone, the 2 eggs and the sugar.
- Preheat the oven at 180C degrees.
- Pour gently the mixture (mascarpone, eggs, sugar) on the bottom of the tart.
- Press the half pears on the top of the mixture.
- Sprinkle the top with the ground hazelnuts and the icing sugar.
- Bake for 4o minutes (less or more depending on your oven) and remove from the oven when the crust is golden brown, allow to cool for 15 minutes.
The texture of the pears and mascarpone add a lot of flavor and a smooth texture to this tart. I like this dessert with an excellent Ceylon tea.