Pear meringue tart

Step 1/7

• 25 g almond cookies
• 8⅓ g hazelnuts
• 13⅓ g butter (melted)

• food processor
• oven

Preheat oven to 180°C/355°F. In a food processor, combine almond cookies, hazelnuts and melted butter. Blend until smooth.

Step 2/7

• tart tin

Press base into bottom and up sides of tarte tin (greased if necessary).

Step 3/7

• ½ pears

• cutting board
• knife

Peel pears, remove core, and cut into small cubes.

Step 4/7

• ⅛ lemon
• ⅛ orange
• ⅛ stick cinnamon
• ⅛ star anis
• ⅓ cloves
• ⅓ tbsp honey
• water

• zester
• wooden spoon
• sauce pan
• sieve

Zest citrus fruit. Then, combine pears, spices, honey, lemon and orange zest, and a little bit of water in a saucepan. Bring to a boil and let simmer for approx. 15 min. Drain.

Step 5/7

• 16⅔ g almond slivers
• ½ cl brandy
• ⅛ vanilla bean (seed)
• 6⅔ g sultanas

• wooden spoon
• large bowl

In a bowl, mix together pears, almond slivers, brandy, vanilla seeds, and sultanas. Place mixture on top of the base.

Step 6/7

• ½ egg whites
• 11⅔ g sugar

• standing mixer or hand mixer

With a standing mixer or a hand mixer beat egg whites until stiff. As soon as they begin to foam, gradually add sugar. The bowl and the beater should be free from any kind of grease to create the desired consistency.

Step 7/7

• oven
• rubber spatula

Place meringue on top of the tart filling. Bake in preheated oven at 180°C/355°F for approx. 10 min. until lightly colored.

Enjoy your meal!