Recipes
Dessert
Pear Tarts with Beemster Vlaskaas and Rosemary
Ingredients (for 4 persons)
- 100 ml runny honey
- 8 small sprigs of rosemary
- 165 grams flour, sieved
- 110 grams wholemeal flour
- Pinch of salt
- 165 grams hard, cold, salted butter
- 2-4 tablespoons ice-cold water (made by melting ice cubes)
- 250 grams Beemster Vlaskaas
- 4 ripe dessert pears, preferably round
Preparation
Pour the honey into a mug, add the sprigs of rosemary, and put the mug in a bowl with hot water. Sieve the flour and wholemeal flour into a bowl and add the salt. Cut the butter using two knives. Knead the flour and butter with your finger tips, creating a crumbly dough. Add 2-4 tablespoons ice-cold water, and knead until the dough is just supple (or use a kitchen machine with knives). Take the dough out of the bowl, wrap in cling film, and refrigerate for 15 minutes. Grate the Beemster Vlaskaas. Preheat the oven to 200°C. Grease the quiche tins. Divide the dough into eight portions, and push into the tins, creating little dough cups. Create a regular pattern of holes in the middle of the dough base using a fork. Divide the grated Beemster Vlaskaas across the little moulds. Halve the pears, cutting from the top, carefully halving the stalk. Peel them and remove the core, but leave the stalk intact. Cut the flesh, starting at the stalk, creating a fan shape, leaving the flesh attached to the stalk. Place half a pear into each mould, with the round side up, and arrange into a fan shape. Brush the pears with the rosemary honey. Place the tins onto a baking tray and bake the tarts in the middle of the oven for 18-20 minutes until golden brown and done. Push a sprig of rosemary into each pear. Let the tarts cool down slightly outside the oven, loosen the moulds with a sharp knife, and remove the tarts from the moulds.