Pear Torte Ticinese
This pear torte has its origins in the Italian speaking Canton of Ticino in Switzerland. The Italian name of this torte would then be "Torta di pere alla Ticinese"
Equipment
- Spring Form (see end of post)
Ingredients
Dough
- 250 g Flour All Purpose
- 150 g Butter unsalted, cold
- 50 g Sugar
- 2 ml Salt
- 5 tbsp Water
Filling
- 1 kg Pears Bosc, about 5-6
- 4 Egg yolks
- 100 g Sugar
- 200 g Amaretti Cookies See notes
- 150 ml Heavy cream 35%, Whipping cream
Instructions
For Dough
- In a large bowl combine flour, sugar and salt
- Cut butter into 1 – 2 cm cubes and add
- Using your hands, quickly form into a crumbly dough mix
- Continue to knead dough until you get a nice smooth consistency
- Form dough into a ball, place on a plate and flatten it down a bit into a half round
- Refrigerate for 1 hour
Tarte assembly
- Remove dough from refrigerator and roll out on a lightly floured surface to a diameter 5-6 cm larger than your spring form
- Line form with dough pulling up dough on rim about 4-5 cm
- Press dough carefully against rim and even out height
- Using your thumb to make decorative impressions along the top of the dough rim
- Use a fork to prick the dough bottom all over
- Peel the pears, cut them in half and core them
- Score the pear halves along their outside length spaced about 5mm and being careful not to cut all the way through
- Arrange the pear halves radially on the tart bottom using a trimmed half for the middle piece
Filling
- Using a rolling pin, crush and grind the Amaretti to about the size of coarse salt
- In a medium bowl beat the egg yolks with the sugar until fluffy
- Add the crushed Amaretti and fold in the cream
- Pour and distribute the filling over the pears
To Bake
- Preheat stove to 200°C
- Bake on the middle rack for 30 minutes
- Cool and let set before slicing
Notes
If you can’t find Amaretti cookies, you can make them yourself with this quick and super easy recipe found HERE
You can make the dough for this recipe by combining all ingredients in a food processor and pulsing it until you get to the “crumbly” stage and then finishing it by hand.
The tart crust can also be formed by by using half the dough just for the bottom and the other half cut into thirds, rolled and formed into the rim.
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