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
Birnen-Vanille-Tarte
nach der Vorlage von Simone von Pi mal Butter
ergibt eine rechteckige Tarteform (36×12 cm)
Zutaten:
Mürbteig:
- 100 g Weizenmehl Type 405
- 85 g Butter
- 1,5 EL Zucker
- 1 Prise Salz
Creme-Füllung:
- 250 g Magerquark
- 250g Crème fraîche
- 50g Puderzucker
- 2 TL Vanilleextrakt
- 2 Blätter Gelatine
- etwas Wasser
Vanille-Birnen:
- 2 aromatische feste Birnen, geschält, entkernt und in 2-3 mm dünne Scheiben geschnitten
- 1 Vanilleschote, aufgeschnitten und die Samen rausgeholt
- 3 EL Pastis (ich hab Ouzo genommen, da ich keinen Pastis habe)
- 40g Zucker
- 1-2 EL Butter
- 2 EL Pistazien, gehackt (nur für die Farbe, für den Geschmack entbehrlich)
Die Zutaten für den Mürbteig in der Küchenmaschine verkneten. Wenn der Teig noch zu krümelig ist, einfach 1-2 EL kaltes Wasser zugeben. Den Teig in ein längliches Rechteck formen, flach drücken und in Frischhaltefolie wickeln. Für 5 Minuten in den Gefrierschrank legen.
Den Ofen auf 180° C vorheizen.
Eine Tarteform buttern und leicht mehlen.
Den Teig in ein Rechteck 0,5 cm dick ausrollen. Es hilft, wenn man den Teig mit den Händen etwas anwärmt, da er leicht bricht. Von der kurzen Seite zu einem Drittel einschlagen. Das andere Drittel darüber falten. Den Teig um 90° wenden und wieder zu einem Rechteck ausrollen. Die gleiche Prozedur wie zuvor noch 5 Mal wiederholen. Diese Prozedur ist ähnlich der Blätterteigherstellung nur kürzer. Danach wieder zum Rechteck ausrollen, so dass er in die Form passt. Diese mit dem Teig auskleiden. Bei mir ist der Teig hier ziemlich auseinandergefallen. Ich hab einfach die Form mit den Teilen ausgekleidet und sie darin wieder zusammengeflickt. Hat man nicht gemerkt! Nochmal für ein paar Minuten in den Gefrierschrank legen.
Den Boden mit der Gabel ein paar Mal einstechen. Für etwa 15 Minuten backen, bis die Ränder leicht goldbraun sind. Auskühlen lassen.
Für die Birnen, den Zucker in einen Topf geben und leicht mit Wasser bedecken. Zucker bei starker Hitze auflösen lassen. Bei mittlerer Hitze das Wasser verdunsten lassen und währenddessen nicht umrühren. Wenn das Karamell goldbraun ist (das kann eine Weile dauern) den Topf vom Herd ziehen und die Butter einrühren. Pastis, Birnen, Vanille, samt Stange dazu. Alles wieder leicht erhitzen und die Birnen weich kochen, ohne sie zu zerkochen. Eventuell etwas Wasser zugeben, falls das Karamell zu dick ist. Die gegarten Birnen aus dem Karamell heben und bei Seite stellen.
Den Karamell dickflüssig einkochen und abkühlen lassen.
Für die Creme die Gelatine in kaltem Wasser einweichen.
Quark, Crème fraîche, Puderzucker und Vanilleextrakt glatt verrühren. Die Gelatine ausdrücken und mit ein wenig Wasser in einem kleinen Töpfchen erhitzen, bis sie sich aufgelöst hat. Vom Herd nehmen und 2-3 EL Creme unterrühren, bis die Gelatinecreme Raumtemperatur hat. Unter den Rest der Creme rühren.
Den Mürbteigboden aus der Form lösen und mit der Creme füllen. Die Creme glatt verstreichen.
Die Tarte in den Kühlschrank stellen und die Creme gelieren lassen (ca. 2 Stunden).
Ist die Creme fest, mit den Birnenscheiben belegen und mit dem restlichen Karamell beträufeln. Wahlweise mit gehackten Pistazien bestreuen.
Die Tarte schmeckt am besten bei Raumtemperatur.
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
Vanilla-Pear-Tart
adapted from Simone of Pi mal Butter
yield: one rectangle tart pan (36×12 cm)
Ingredients:
for the dough:
- 100 g flour
- 85 g butter
- 1,5 Tbsp sugar
- pinch of salt
for the cream filling:
- 250 g low fat quark
- 250 g crème fraîche
- 50 g powdered sugar
- 2 sheets of gelatine
- 2 tsp vanilla extract
- a little bit of water
for the pear topping:
- 2 aromatic firm pears, peeled, cored and cut into thin slices (2-3 mm)
- 1 vanilla bean, sliced and deseeded
- 3 tbsp Pastis (I substituted it with Ouzo, because I didn’t had any Pastis)
- 40g sugar
- 1-2 Tbsp butter
- 2 Tbsp pistachios, chopped (optional)
Mix the ingredients with the flat beater in your stand mixer, until you have a smooth dough. If it doesn’t come together, add 1-2 Tbsp cold water. Shape into a flat rectangle, cover in plastic foil and stick it in the freezer for 5 minutes.
Preheat the oven to 180° C.
Butter your tart pan and flour it lightly.
The following technique is the same as used for puff pastry, but we adapt a shortened version. Roll the dough into a rectangle about 0,5 cm thick. It helps warming the dough a bit with your hands, so it’s pliable. Fold the dough into a third from the short side. Fold the other third over it. Rotate through 90° and roll it out again into a rectangle. Repeat the procedure another 5 times. After that, roll it out into a rectangle, so it fits your pan. Line your pan with the dough. I had some difficulties here, because the dough didn’t want to hold together while transferring it to the pan. So I lined the pan with the pieces and patched it together again. Didn’t noticed it in the end! Pop it in the freezer for another couple of minutes.
Prick the bottom several times with a fork. Bake it for 15 minutes until lightly golden brown on the edges. Let it cool.
In a small pot add the sugar and cover it slightly with water. Solve the sugar on high heat. Let the water evaporate on medium heat, do not stir in the meantime. When the caramel is golden (that can take a while), turn off the heat and stir in the butter. Add Pastis, pears, vanilla, including the bean. Heat again on low heat to cook the pears, until they are tender, but not fallen apart. Add a splash of water, if the caramel is too thick. Remove the cooked pears and put aside.
Cook the caramel until thick, but still fluid. Let it cool.
Soak the gelatine sheets for the cream.
Whisk together the quark, crème fraîche, powdered sugar and vanilla extract.
Squeeze the gelatine and heat with a bit of water in a small pot, until dissolved. Remove from the heat and add 2-3 Tbsp of the cream, until room temperature is reached. Add it to the rest of the cream and whisk.
Remove the shortcrust from the tart pan and fill with the cream.
Put it in the fridge and let it gelatinize (takes about two hours).
Then add the pear slices. Sprinkle with the caramel and the chopped pistachios (optional).
The tart is best eaten at room temperature.
![[:de]Der finale Kochbuchrückblick 2015[:en]2015: All new cookbooks reviewed[:]](https://coconutandvanilla.com/wp-content/images/posts/kochbuchrezension/kochbucher-2015/kochbuecher-2015-2.jpg "[:de]Der finale Kochbuchrückblick 2015[:en]2015: All new cookbooks reviewed[:]")
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!
@ 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 ;).
Ok, dann bin ich ja beruhigt, dass das mit der Gelatine gut geklappt hat. 🙂
uhmmm mir läuft das Wasser im MUnd!:-))) Lecker LG colores
Wow, die Tarte ist wirklich eine Augenweide! Vielen Dank für diesen tollen Event-Beitrag :o)
Wir bereiten gerade das PDF-Kochbuch vor und bräuchten dafür, wie schon in den Fremdkoch-Regeln erwähnt, noch ein Bild Deiner Tarte in Originalgröße.
Könntest Du uns dieses Bild bitte an redaktion@huettenhilfe.de schicken?
Vielen Dank schon einmal!
Ah, hab ich ganz vergessen, Steph. Kommt sofort!
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.
@nata: Das ist wirklich schade, die Tarte ist nämlich ein Hit! Und wenn man ein gutes Zeitmanagement hat beim Backen der Tarte, dann dauert sie auch nicht lange ;).
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