25 April 2015

Old-Fashioned Almond cream Pear Tarts (Receta antigua de tartas con peras)

This is an old French recipe of those that I have saved and when the meeting say aww I want to do this.
And just only have 4 ripe pears and even has a bit of work, really worth!
From me for you!

Adapted from  fraise-basilic.com

The summer-flower has run to seed,
And yellow is the wodland bough;
And every leaf of blush and weed
Is tipt with autumn's pencil now.

And I do love the varied hue,
And  I do love the browning plain;
And I do love each scene to view,
That's mark´d with beauties of her reign.

John Clare (from the Village Minstrel, 1821)

(4 servings)


75 g soft butter
15 g ground almonds
50 g icing sugar
1 teaspoon vanilla extract
1/2 egg (about 30 g)
1 pinch of salt
180 g plain flour

Work the softened butter and sugar with mixer until creamy. Add the egg and mix slightly.
Add the flour, ground almonds and vanilla.
Work the mixture gently until a slightly sticky ball of dough.
Shoot a ball and place in refrigerator for at least one hour for the dough is easy to spread.

For almond cream

135  g butter at rtoom temperature
165 g icing sugar
1 teaspoon cornstarch
120 g  ground almonds
2 eggs
4 medium or little pears

Cut the butter into pieces in a large bowl and work with a spatula and mix with the icing sugar, cornstarch and  ground almond and sift the mixture.
Add the eggs one by one by mixing each so that the cream is evenly mixed.

For mounting

After 1 hour spread the dough and expand circles about 14 cm circles and put in ramekins or  ceramic molds, up the dough on the sides.
Peel pears and cut a little to their base they take very straigh into the molds.

Place a pear in the center o each mold. With a teaspoon carefully fill the almond cream around the pears.
Prehat oven to 180°c.
Bake for 30 minutes.

After the 30 minutes let cool by a while and carefully  desmold  tart and bake  by  others 10 minutes so that the pastry will cooked on the sides.

Serve warm or cold.

Note: The original recipe is with hazelnut cream but I hadn't so I used almonds and was delicious.
Anyway you know always I put the link if you can see the original recipe (in french)

print recipe

En español

Receta  antigua de tartas con peras y crema de almendras

Aun hace calor pero ya parece Otoño y las noches son frias.
Un gran abrazo a todos mis amigos del Sur que sufren con el Volca:, Pucon, Ensenada,Puerto Varas, Puerto Montt y alrededores. 

Una tarta  de peras con crema de almendras MUY antigua y absolutamente deliciosa.
La receta original va con crema de avellanas (naturales) pero cuesta mucho encontrar de esas avellanas (las europeas) así que la hice con almendras y quedaron muy buenas.
En todo caso puse el link siquieren ver la receta original.

Ingredientes (masa)

75 g de mantequilla (temperatura ambiente)
15 gramos de almendras molidas
50 gramos de azúcar en polvo o glass
1 cucharadita extracto de vainilla
1/2 huevo (batí el huevo entero y usé la mitad)
1 pizca de sal
180 gramos de harina sin polvos de hornear

Trabajar en un bol la mantequilla y el azúcar hasta tener una crema suave.
Agregar la mezcla de huevo y mezclar suavemente.
Agregar la harina, almendras molidas y vainilla.
Trabajar la masa hasta tener una bola de masa un poco pegajosa.
Llevar al refrigerador por 1 hora antes de usar.

Crema de almendras

135 gramos de mantequilla
165 gramos de azúcar en polvo
1 cucharadita de maicena
120 gramos de almendras molidas
2 huevos
 4 peras pequeñas o medianas

20 April 2015

Kuchen de ricotta (Ricotta Küchen)

This recipe is a really vintage , and I found it in a magazine  of my mom gave me.
 it's a really delicious küchen ricotta.

Küchen  are something special here in Chile and we    these recipes from German colonies.
For many years there was here an adorable Tearoom  called "Cafe Paula"were they doing the best cakes and pastries, and one of their specialties was the cottage cheese or ricotta kuchen.
It was my favorite when I was to "Cafe Paula".

Really I was happy find  this recipe and discover that is as delicious as remembered.
enjoy! -

Source: Revista" Saber comer" año 1966


400 grams of ricotta 
1 cup heavy cream
4 tablespoons  plain flour
2 teaspoon baking powder
4 tablespoons icing  sugar
2 tablespoons Corinth raisins
3 eggs 
 1 orange  (the grated zest )
3 teaspoons Icing sugar
1 teaspoon cinnamon powder


In a large bowl put  the ricotta, heavy cream,  sugar,  plain flour and baking powder.
Stir gently, then add raisins, orange zest and egg yolks adding
add yolks one at a time.
Apart beat the egg whites with a pinch of salt until you have  a smooth and firm meringue.
Add the meringue to the ricotta mixture gently so fluffy and not too down.
Then butter and flour a 24 cm round cake pan and fill with the batter.
Preheat oven to 170 ° and cook for about 35 minutes.
Or until the surface look lightly browned.
Remove and let cool to room temperature.
Place in fridge 1 hour before serving.

When is cold  sprinkle with icing sugar and ground cinnamon  and transfer to a plate.


Im sharing this with Joyce for "Cooking your books"

Y para el  Buscador de Recetas chilenas
para el dia de la cocina chilena que celebra este mes.

En español

Küchen de ricotta

Del Café Paula muchos se deben acordar, durante años fue de los mejores Salones de Té de Santiago, junto con el Santos.
(Por lo menos en el centro) 
Yo trabajé muchos años en el centro asi que muchas veces almorzé allí o me junté con amigas a tomar el té.
Era estupendo.
Los pasteles y las tortas y los sandwichs de pollo pimiento o pollo con palta.
Bueno uno de mis preferidos era el kuchen de riccotta o quesillo con unas pasas pequeñas. 
Esta es la receta y estoy feliz de haberla encontrado.


400 gramos de ricotta o quesillo 
(si se usa quesillo debe ser de los blandos porque hay que molerlo)
1 taza de crema espesa
4 cucharadas de azucar
 4 cucharadas de harina sin polvos de hornear
 2 cucharaditas de polvos de hornear
2 cucharadas de pasas corinto
ralladura fina de una naranja
3 huevos
3 cucharaditas azúcar en polvo
1 cucharadita canela en polvo



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