Pear Tartlets

Total time: 1hr 05m
Preparation Time: 40m

For 8 pieces

Nutritional Information

Contains 159 Kcal


  • 150 g gluten-free flour mixture (Schär)
  • 0.25 tsp. salt
  • 2 tbsp. icing sugar
  • 1 Organic lemon, a little grated zest and 1/2 tbsp of juice, use half of grated zest
  • 1 eggs
  • 2 tbsp. sunflower oil
  • 1 tbsp. Water, nach bedarf
  • 1 tbsp. lemon juice
  • 2 tbsp. raisins
  • 500 g pears, cut in half, insides removed, cut across into 2-mm-thick slices
  • 250 g lactose-free low-fat quark
  • 3 tbsp. maple syrup


  • Mix the flour and remaining ingredients including lemon zest in a bowl. Combine the egg and oil, add, mix together using a ladle and add a little water if necessary. On a surface lightly dusted with flour, knead to a soft, smooth dough. Divide the dough into 8 portions and shape them into balls. On a little flour, individually roll out each ball between two sheets of baking paper to circles (approx. 13 cm Ø). Place the dough circles in the prepared tin.
  • Mix the icing sugar and lemon juice well, add the pears and raisins, carefully mix. Separately combine the quark and maple syrup in a small bowl. Spoon 1 tbsp of quark onto each dough base. Top with the pears. Cover the remaining quark and chill.
  • Bake for approx. 25 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool. Carefully remove the pear tartlets from the tin, leave to cool on a rack. Top with the chilled quark.

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