Diese Tarte habe ich nicht nur für uns, sondern auch für das wiederbelebte Event der Hüttenhilfe gebacken. Das Event heißt Fremdkochen und geht über 2 Monate, in denen man seine Rezepte/Bilder einreichen kann. Der Witz an der Sache ist, dass man sich ein Rezept aus einem anderen Blog sucht und das nachkocht/nachbäckt. Natürlich braucht so ein Event immer ein Motto und das ist diesmal „Tartes“. Perfekt, da ich Tartes sowieso überalles liebe.


Schön finde ich, dass man einen Lieblingsblog fördern kann und man auch den ein oder anderen „neuen“ Blog für sich entdeckt. Denn der Blog, von dem das Originalrezept stammt wird selbstverständlich verlinkt.

Ich habe mir diese Birnen-Vanille Tarte rausgesucht von Simone von Pi mal Butter. Einer meiner absoluten Lieblingsblogs, seit dem ich ihn kenne. Das Originalrezept hörte noch auf den klangvollen Namen Mascarpone-Tarte mit Pastis-Vanille-Birnen und Zitronenthymian. Da ich aber hier und da ein paar Änderungen vorgenommen habe, habe ich auch gleich den Namen geändert.


Und jetzt mal im Ernst: Diese Tarte ist der absolute Oberhammer! Das ist die beste Tarte, die ich jemals fabriziert und gegessen habe. Der Teig ist so schön mürb und blätterig (auch wenn ich mit ihm im ungebackenen Zustand gekämpft habe), und die Birnen, die Birnen! Herrlich vanillig, karamellig, weich, ach ein Traum! Die Creme auf der die Birnen liegen ist auch nicht zu verachten. Frank war ganz begeistert davon, dass man eine so leckere Creme aus Crème fraîche, Quark, etwas Zucker und Vanille herstellen kann. Obendrauf noch ein bisschen dickflüssiger Karamell… was will man mehr?

Ganz klare Empfehlung von mir: Nachbacken! Es lohnt sich. Aber sowas von.


Vor einem Jahr: glutenfreie Donuts




I made this tart not just for us, but also for revitalised Event of the Hüttenhilfe. The event’s name is „Fremdkochen“ (in English something like „cooking unfamiliar“)  and takes 2 months. The root of the matter is cooking/baking a recipe from another foodblogger. Of course you link the original recipe with your duplicated recipe. On this way everyone discovers new blogs and supports their favourites. The theme of the event is „Tarts“ until the end of October. And that’s just perfect, as I love tarts!


I picked this vanilla-pear-tart from Simone of Pi mal Butter. One of my absolutely favourite foodblogs, since I know it. The original recipe answered to the sonourous name of mascarpone-tarte with pastis-vanilla-pears and citrus thyme. But since I made some adjustments, I changed the name, too.


So for serious: This tart is the bomb! The best tarte I’ve ever baked and eaten. The dough is perfectly flaky and tender (although we’ve had some battles to fight before he was baked), and the pears, the pears! So full of vanilla and caramel flavour and perfectly mellow. Not to mention the cream, on which the pears are laid on. Frank was overwhelmed by a cream, which consists only of crème fraîche, quark, some sugar and vanilla. To top it all with some thick caramel… can there be anything more charming?

My distinct recommendation: Bake it! It’s worth it. Totally.


One year ago: gluten-free Donuts



116 Gedanken zu „Birnen-Vanille-TarteVanilla-Pear-Tart

  1. Danke fürs Nachbacken! Ist dir auch super toll gelungen! Der Mürbteig ist ne Wucht, gell?! Ist deine Creme richtig schnittfest geworden? Auf deinen Bildern sieht die Creme recht weich aus. Ich hab zur Zeit so das Gefühl, dass meine Angaben für die Gelatine nicht so richtig passen, bzw. bei mir die Cremes immer fester werden als bei anderen, siehe in den Kommentaren meiner Schoko-Beeren-Torte. Irgendwie verunsichert mich das ein wenig, weil bei mir die Menge immer ausreicht um fest zu werden. Und ich will eigentlich die Mengenangaben nicht erhöhen, weil die Gelatine ja Geschmack wegnimmt und zu feste Cremes nix schmecken. Mouthfeeling – du vestehst ;-)! Aber naja, vielleicht lags bei dir ja auch daran, dass du Creme fraiche statt Mascarpone genommen hast. Jedenfalls ist die Tarte auch eine meiner bisherigen Favoriten ;-)! Grüßle und danke fürs Kompliment!

  2. @ Simone: Der Mürbteig ist klasse! Die Creme ist genau richtig geworden. Auf dem Foto sackt nur der Belag etwas runter, durch das Schneiden. Ich würde auch nicht mehr Gelatine dran machen.
    Und Komplimente, wer Komplimente verdient ;).

  3. Genau so eine Tarte, – nämlich ganz flach gebacken, mit Quarkcreme und Birnen, geht mir seit Tagen im Kopf herum. Schade, dass ich so wenig Zeit zum Backen habe.

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