Pear and cranberry tartlets

Name: Pear and cranberry tartlets
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 150 g Flour; 50 g + some butter/margarine; 1 Egg yolk (Gr. M); 30 g Diabetic sweetness; 3 (approx. 350 g) ripe, peeled and pitted pears; 7-10 Tbsp juice of 1/2 lemon; 2 TABLESPOONS Apricot Jam; 30 g Cranberries; 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

150 g Flour
50 g + some butter/margarine
1 Egg yolk (Gr. M)
30 g Diabetic sweetness
3 (approx. 350 g) ripe, peeled and pitted pears
7-10 Tbsp juice of 1/2 lemon
2 TABLESPOONS Apricot Jam
30 g Cranberries
7-10 Tbsp Cling film

Directions

1
Knead flour, 50 g fat, egg yolk and sweetness until smooth. Cover and chill for about 30 minutes. Grease 6 tartlet cups with removable base (approx. 10 cm Ø)
2
Divide the dough into 6 portions. Roll out each portion in between foil round (approx. 12 cm Ø). Line the moulds with the foil, press lightly and prick them more often. Pre-bake in the preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes.
3
Cut pears into very thin slices and mix with lemon juice. Place on the tartlet bottoms and bake for another 10-12 minutes
4
Warm the jam and spread on the pears. Let it cool down and remove from the moulds. Decorate with cranberries