Name: Crostata di Pere e Amaretti (Pear and Amaretti Tarts)
Yield: Makes 6 Individual Tarts
Cuisine: Italian
Ingredients: 45-60 ml/3-4 tbsp full-fat/whole milk, for brushing; 250 g/9 oz/2¼ cups plain/all-purpose flour, plus extra for dusting; 10 ml/2 tsp baking powder, sifted; 175 g/6 oz/scant 1 cup caster/superfine sugar; icing/confectioners’ sugar, for dusting; 115 g/4 oz/½ cup unsalted butter, softened, plus extra for greasing; 1 egg, plus 1 egg yolk; 45 ml/3 tbsp pear, peach or apricot conserve; 50 g/2 oz/½ cup pine nuts; 6 small ripe pears, halved, peeled and cored; pinch of salt; breadcrumbs, for dusting; 5 ml/1 tsp vanilla extract

Preparation info

Makes
6
Individual Tarts

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

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.