Crumbled amaretti cover the pastry case for these delectable little tarts, which are topped with pears and pine nuts. It is essential to use pears that are quite ripe, without being overripe, to ensure they cook to the perfect level of tenderness. Adding milk to the pastry near to the end of cooking makes it moist and crumbly and gives it a lovely golden sheen. Serve these tasty tarts warm, accompanied by a scoop of vanilla ice cream or mascarpone.
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