Modern pear and mandarin tart with mascarpone cream and almond crumble - photo 1
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Modern pear and mandarin tart with mascarpone cream and almond crumble

Cakes and Bakes Desserts 150 min Medium 32 wyświetleń ~55.49 PLN - (0)
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Description

A refined, modern tart combining seasonal pears and juicy mandarins with a delicate mascarpone cream infused with cardamom, all on a buttery almond shortcrust. The pastry has a crunchy, nutty texture thanks to ground almonds, and the pears are gently cooked in a spiced syrup beforehand, giving them a glossy texture and intense flavor. On top, a shiny, slightly gelled mandarin glaze adds freshness and elegance. This dish is perfect as a dessert for parties, winter holidays, and dinners, delighting with a contrast of textures (crusty pastry, creamy filling, soft pears, gel-like glaze) and appearance — bright orange and white accents on a darker base. Flavor-wise: the sweetness of the pear with a hint of spiced cardamom, the creamy tartness of mascarpone, and the intense citrus freshness of mandarins.

Ingredients Used

Ingredients (18)

Servings:
8
  • Wheat flour 250 g
  • Ground almonds 100 g
  • Butter 150 g
  • Powdered sugar 140 g
  • Mascarpone 250 g
  • 30% cream 150 ml
  • Pears 600 g
  • Water 200 ml
  • Agar-agar 2 g
  • Lemon zest 5 g
  • Vanilla extract 5 g
  • Mandarin 300 g
  • Sugar 120 g
  • Chicken egg 1 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • Ground cardamom 2 g
  • ✨ Opcjonalne
  • Almond flakes 30 g
  • Pomegranate seeds 50 g
💰 Szacowany koszt dania: ~55.49 PLN (6.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Almond Shortcrust Pastry

1

Prepare the ingredients: take the butter out of the fridge for 10 minutes, but it should still be cold; sift the flour into a large, dry bowl. Add the ground almonds, 80 g of powdered sugar (measured from the total amount), a pinch of salt (1 g), and mix the dry ingredients with a wooden spoon to distribute them evenly.

Ingredients: Wheat flour, Ground almonds, Powdered sugar, Salt, Butter
Use a large ceramic or steel bowl. Sifting the flour helps achieve a crumbly dough. Make sure the butter is cold — too soft will make the dough greasy and not crumbly.
2

Cut the cold butter into small cubes (about 1 cm). Add the butter cubes to the bowl with the dry ingredients. Quickly start to chop the butter with your fingers or use a pastry cutter (or a mixer with a chopping attachment) — the goal is to achieve a texture resembling coarse breadcrumbs with a few larger pieces of butter.

Ingredients: Butter, Wheat flour, Ground almonds
Use a knife and spatula or a food processor with blades in a pulsing motion; do not heat the butter by mixing it for too long. For the manual method: work quickly to prevent the butter from softening.
3

In the center of the dry ingredients, make a well, crack in the egg (60 g) and quickly mix the center part with a fork, gradually combining the dry ingredients with the egg. If the dough is too dry, add a very cold tablespoon of water (maximum 10-15 g), then briefly knead by hand or with a dough hook until the ingredients come together into a cohesive ball.

Ingredients: Chicken egg, Wheat flour, Ground almonds
Use a wooden or silicone spoon and quickly form a ball with your hands. Do not knead too long — mix until the dough stops crumbling and holds its shape.
4

Flatten the ball of dough into a disc about 2 cm thick, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 60 minutes. Chilling will prevent the dough from shrinking during baking.

Ingredients: Chicken egg
Use silicone or plastic wrap. The cooling time can be extended to 2 hours or stored overnight; before rolling, let the dough soften for 5-10 minutes, but it should be cold.

Origin and preparation of pears

5

Peel the pears, cut them in half or into quarters depending on their size, remove the cores and keep the shape of the pieces. Prepare the syrup: in a saucepan with a diameter of 18-20 cm, combine 200 ml of water and 120 g of granulated sugar, heat over medium heat until the sugar dissolves. Add 1 teaspoon of vanilla extract (5 g) and 1 teaspoon of cardamom (2 g) — stir.

Ingredients: Pears, Water, Sugar, Vanilla extract, Ground cardamom
Use a rather flat saucepan so that the pears can lie without being crowded. The syrup should be hot, but not boiling aggressively, so that the pears maintain their shape.
6

Gently place the prepared pieces of pears into the hot syrup, reduce the heat to low, and cook for 8–12 minutes depending on the size of the pieces. The pears are ready when they are soft to the touch of a fork but still hold their shape — check one piece.

Ingredients: Pears, Sugar, Ground cardamom
Control the temperature: the syrup should only move slightly. If the pears are very soft, reduce the cooking time. After cooking, remove them with a slotted spoon and cool on a rack.

Baking the base

7

Preheat the oven to 180°C (top-bottom). Take the chilled dough, lightly dust the work surface with flour, and roll out the dough into a circle with a diameter of 28–30 cm and a thickness of 3–4 mm. Gently transfer it to a 24 cm tart pan, pressing the edges, and trim the excess dough. Prick the bottom with a fork every 1–1.5 cm, line with parchment paper, and weigh it down (baking beans or ceramic weights).

Ingredients: Wheat flour, Ground almonds, Butter
The best is a springform pan or a tart pan with a diameter of 24 cm. Use a silicone rolling pin for even rolling. Pricking prevents the formation of air bubbles.
8

Place the weighted pan in the oven and blind-bake for 15 minutes, then remove the weights and paper and bake for another 8–10 minutes, until the bottom is golden. Remove and let cool completely on a wire rack.

Ingredients: Wheat flour, Butter
Use a temperature of 180°C without fan or with minimal fan; watch the edges — if they brown too quickly, cover them with strips of aluminum foil.

Mascarpone cream

9

In a bowl, place mascarpone (250 g) and add 60 g of powdered sugar (measured from the total amount), 5 g of lemon zest, and 1 teaspoon of cardamom (2 g). Beat with a mixer on low speed until the mixture is smooth (about 1–2 minutes). In a separate, well-chilled bowl, whip 150 ml of 30% cream until stiff peaks form. Gently fold the whipped cream into the mascarpone with a spatula using an up-and-down motion to keep the cream fluffy.

Ingredients: Mascarpone, Powdered sugar, 30% cream, Lemon zest, Ground cardamom
Use a hand mixer or stand mixer with a whisk attachment. Do not mix the mascarpone for too long (no more than 2 minutes), as it may curdle. The cream should be very cold, and the bowl should also be chilled — this will make whipping easier.

Tangerine glaze

10

Juice the mandarins (300 g) — you should get about 180–200 g of juice. Strain the juice through a fine sieve into a small pot. Add 20 g of sugar (fine sugar works well) and bring to a boil over medium heat. Sprinkle in the agar-agar (2 g) and mix thoroughly; cook for 1–2 minutes until the agar dissolves. Remove from heat and let it sit for 2–3 minutes to cool slightly.

Ingredients: Mandarin, Agar-agar, Sugar
Agar-agar needs to be well dissolved; if you are using gelatin, soak it in cold water according to the instructions and dissolve it in hot juice. Straining the juice will ensure a clear, glossy glaze.

Baking and Assembly

11

On the cooled tart base, evenly spread the mascarpone cream — use a spatula to distribute the cream in a thin, even layer. On top of the cream, arrange the previously poached and cooled pieces of pears — you can place them in a fan shape or in even rows, leaving the center flat. Gently drizzle the slightly cooled mandarin glaze — it's best to use a teaspoon and spread it in a thin layer so that it doesn't run too much between the pieces of pear.

Ingredients: Mascarpone, Pears, Mandarin, Agar-agar
Use a spatula and a bar spoon to precisely spread the glaze. If the glaze sets too quickly, gently heat it; if it’s too hot, wait for it to cool down (it should be warm, not hot) so it doesn’t melt the cream.

Decoration

12

After the glaze has set (about 20–30 minutes at room temperature or 10–15 minutes in the fridge), optionally decorate the tart with toasted almond flakes (30 g) and pomegranate seeds (50 g) for contrast in color and texture. Serve the tart slightly chilled (about 15–18°C).

Ingredients: Almond flakes, Pomegranate seeds
Toast the almond flakes in a dry pan for 2–3 minutes over medium heat, stirring until golden. Add the pomegranate seeds just before serving, as they release juice with prolonged contact.

Serving and storing

13

Before serving, wait 10–15 minutes after taking it out of the fridge (if stored chilled) to let the flavors open up. When slicing the tart, use a sharp, wet knife (wipe it with warm water and dry it between cuts) to achieve clean slices.

Cutting with a wet knife prevents the cream and glaze from sticking. Serve on a flat plate with a delicate decoration of a mint leaf (optional).

Fun Fact

💡

Cardamom was once a valuable commodity and was called the "king of spices." The combination of cardamom with citrus is a classic technique in Middle Eastern and Scandinavian cuisines, enhancing the freshness and aroma of winter fruits in desserts.

Best for

świąteczne przyjęcia zimowe elegancka kolacja deser na specjalne okazje

Tips

🍽️ Serving

Serve the tart slightly chilled (15–18°C) on white plates to highlight the vibrant colors of the mandarins. For added contrast, serve with a small portion of vanilla sauce or a scoop of vanilla ice cream (optional). When cutting, dip the knife in hot water and dry it between cuts to achieve perfect slices.

🥡 Storage

Store the tart covered in the refrigerator for up to 48 hours. The glaze and cream maintain their structure best for 24 hours. If you bake the crust in advance, store it at room temperature in an airtight container for up to 2 days, and prepare the cream and fruits just before assembly. Reheating is not recommended — serve chilled.

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