Gluten-free tartlets made with nuts, filled with fig jam, mascarpone, and sweet pear, create a perfect harmony of flavors!
Ingredients:
Tartlets:
- Powdered sugar – 20 g
- Butter – 100 g
- Rice flour – 50 g
- Almond flour – 55 g
- Pistachios – 45 g
- Salt – a pinch
- Egg yolk – 1 piece
Filling:
- Lemon – 1 piece
- Pear – 3 pieces
- Cinnamon – 0.5 teaspoon
- Fig jam – 200 g
- Mascarpone cheese – 10 teaspoons
- Agave syrup – 3 tablespoons
Preparation:
Step 1: Knead the Dough
- Mix the flour, ground pistachios, and powdered sugar. Add cold butter and chop the ingredients until a crumbly texture forms. Then add the egg yolk and salt, knead the dough until smooth. Shape it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 2: Bake the Tartlets
- Roll out the dough on a floured surface. Using a glass, cut out 10 circles from the dough. Grease tartlet molds with butter and sprinkle with ground almonds. Fill the molds with the dough, then prick them with a fork. Bake in an oven preheated to 180°C for 15 minutes. Remove the tartlets from the oven, let them cool, and remove them from the molds.
Step 3: Fill the Tartlets
- Slice the pears and transfer them to a heated pan. Add a little water, agave syrup, lemon juice, and cinnamon. Simmer the pears until they soften and the liquid evaporates, but they should not fall apart. Spread fig jam on the bottom of the tartlets, then mascarpone cheese, and finally add the cooked pears. Garnish with a sprig of rosemary.
