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Tarte of cooked cream and pears

by Ada Parisi
5 min read

Tarte of cooked cream and pears. A pie not cake, made only of cooked cream and pears, that in the oven you soft and firm and delicious. Looks like a little’ at far Breton, I have already prepared and loved it from the first bite. This time, the recipe is not mine but of Martha Stewart, although I found it in the blog In Ely's kitchen. Ely has made some personal variations to the original recipe. I have made some personal variations to his, but nothing takes away that this is an easy recipe easy, a gentle breeze to prepare, just a few minutes. Then cooking and you can serve the tarte of cooked cream and pears warm or cold: in both cases I will only leave crumbs.

I used the Pere Madernasse the red wine I had in the pantry for several weeks, and I must say that the indisputable of this product, combined with the smell of cinnamon, wine and cloves, has definitely made especially sweet. You can still use the normal pears Kaiser or Decane, that lend themselves well to cooking. If you love sweets with fruit, and especially with the peres, have a look to all my DESSERT WITH PEARS: cakes, Tarts, Spoon desserts, soft breakfast cakes and plumcakes. If you like, Follow me on my YouTube channel. And now I wish you good day.

Tarte di crema cotta e pere


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


Doses for a cake tin of about 22-24 centimeters:

5 pears madernasse with red wine or Kaiser or Decane
3 eggs
60 g of melted butter
60 milliliters of fresh whole milk
60 ml of cream (You can replace it with the same amount of whole milk)
100 grams of Superfine caster sugar
40 grams of flour 00
a tablespoon of vanilla extract
30 grams of raisins already soaked
the zest of a lemon rind
a pinch of salt
just enough butter to grease the Pan
icing sugar to decorate the cake


Preheat the oven to 170 degrees static. Put the eggs in a bowl, sugar, salt and vanilla extract: Mount everything with an electric mixer until the mixture is puffy and soft, then add the sifted flour, the milk slowly, always blending, the cream and lemon zest. Finally, add the melted butter and the raisins well squeezed. At this point you should have a smooth, smooth and practically liquid, but don't worry, is everything okay. Grease the baking pan and pour the mixture.

Peel the pears, cut them in half, remove the seeds and the hardest parts and cut them along the surface with deep cuts, so that they cook it perfectly. Distribute the pears on the cake in a harmonious way and bake for 30 minutes, then check the cake by touching the surface with a finger: If she resists while remaining soft, is ready, otherwise prolong cooking again for 5-10 minutes.

Allow to cool slightly sweet, that is great for both warm and cold, dust with icing sugar and serve.

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Giulia October 15, 2014 - 11:24

well ada! that good morning!! very good ^_^

Sicilians creative in the kitchen October 15, 2014 - 12:51

Good morning to you too Giulia, a sweet day I hope! ADA

Mila October 15, 2014 - 09:43

Basically a cooked cream with pears??? But what a treat!!!

Sicilians creative in the kitchen October 15, 2014 - 10:06

Basically Yes, a cooked cream with pears, diabolical. Hug Thousand.


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