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October 15, 2018

Pear Tartlets – Melkkos – Merlot – all wrapped up in one!

Posted on June 11, 2014 by in baked goods, rsg

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pear tartlets

Pear Tartlets were the end result to a fantastic morning spent baking, chatting and getting to know the inspiration behind Melkkos & Merlot!

Pear tartlets, made with a few simple ingredients, but just taken up a notch to impress simple folk, like me! Let me however start at the beginning. I am always on the look-out for new and exciting things happening in the cyber space. New websites, new blogs, exciting video clips, Apps, etc. If it happens in cyberspace and it is about food, I want to know about it!

pear tartlets


What a treat to find such a pretty blog, beautifully laid out, stunning photography and best of all …….. it is all in Afrikaans. My mother tongue! The Afrikaans blogs in South Africa, I can literally count on my one hand, so to be the best blog in Afrikaans is not exactly rocket science, but Melkkos & Merlot is really good, outstanding actually and not only in Afrikaans, because you can read it in English too!  On her blog, Lizet gives easy, do-able recipes, but also hints and tips to improve your game in the kitchen. Each recipe is also paired with  her choice of wine. As mentioned, behind this delightful cyber-find is Lizet Hartley, a foodie at heart! Someone who understands and values good food, because she learned it at her granny’s apron strings. She learned from her gran the celebration of good wholesome produce and in her own words she describes herself as a “what-if” cook, always pushing the boundaries of what is possible.

She says: ” I started my exciting food journey, totally clueless.  Cooking, tasting, classes but, most of all, reading. Because if one can read, one can cook. Not fancy, gourmet Michelin-star stuff of course. Just plain food – the kind you want to cook and eat again and again.

pear tartlets

I cook soul food, comfort food and, most importantly, CHEAP FOOD. Because, see, I’m just a little bit cheap. Not the red lips/high heels/Sea Point Main Road kind of cheap. Rather the kind that buys tekkies at Pep and gets a borderline-weird thrill at the thought of a buy-1-get-1-free special on pumpkin.”

These pear tartlets are so cheap and easy to make, yet they have a little French sophistication, I would say, because Lizet says she has “a grand amour for la belle France.”

I loved making these pear tartlets with Lizet ( BTW she did all the making), but it was so simple that we could focus on the more important things, like chatting and getting to know each other!

Pear Tartlets

Pear Tartlets

by Lizet Hartley from Melkkos & Merlot

makes  8

Ingredients
2 squares  Woolworths butter puff pastry (as pastry is the star here, it really is worth spending a bit more and getting an all-butter puff)
3 pears
marzipan (or persipan)
45 ml butter, melted
15 ml castor sugar
45 ml apricot jam, melted
70ml cream
100g dark chocolate
50g flaked almonds, toasted
icing sugar, for dusting

Method

Preheat your oven to 180 C. Toast the almond flakes in a dry hot pan or the warm oven until they’re golden. Remove and set aside. Using a tea cup as a guide, cut eight circles out of the pastry sheets. Roll eight small balls of marzipan (about one teaspoon of marzipan per ball). Press marzipan balls flat with a rolling pin. You want them about the size of a R5 coin. (If you dust your board and pin with some icing sugar, they will not stick.) Place a flat round of marzipan on each pastry circle.

Slice the pears very thinly lengthwise and fan pear slices out on the pastry circle. Brush pears with a bit of butter and sprinkle very lightly with some castor sugar. Bake on a non-stick baking tray until the pastry is golden and the pears are soft. As soon as they come out the oven, brush the pastries with some melted apricot jam. Sprinkle with the almond flakes, pipe over some chocolate ganache, dust with icing sugar for the pretty. Serve warm with sweetened, whipped cream or vanilla ice cream. If you want to continue the whole chocolate and almond theme, serve it with some Woolies Tin Roof ice cream. It’s one of my faves.

For the ganache:
Whip up the ganache while the pastries are cooking. Simply heat the cream in a pot or the micro – do not boil it! Remove from the heat and break in the chocolate. Let it melt and stir until it’s shiny smooth. To make an instant disposable piping bag, simply place the ganache in a plastic sandwich bag. Make a tiny hole in one corner and there you have it. Piping made super easy.

Tomorrow  morning  just after the 9 o’clock news, I will be  chatting to Lizet Hartley on RSG and we will share this easy recipe with you!  I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!

Pear Tartlets

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5 Responses to “Pear Tartlets – Melkkos – Merlot – all wrapped up in one!”

  1. Flee 12 June 2014 at 10:05 am #

    I think i need to clean my screen, it tastes very very dusty. 🙂

  2. Joan Badenhorst 12 June 2014 at 7:27 pm #

    Luister elke week na jou op RSG. Gaan defnitief hierde peerresep probeer.

  3. Isobel 12 June 2014 at 7:48 pm #

    Hi Nina – dankie vir die peer tertjies, het na julle program op RSG besluit dat ek dit definitief moet maak.
    Lizet het ook vanoggend van haar lekker souskluitjies gepraat, en ek onthou toe dat ek ‘n vraag oor pampoenkoekies het wat hiermee verband hou. Ons het by ‘n restaurant in die Strand middagete geniet, onder andere pampoenkoekies met ‘n Karamelstroop bedien. Die restaurant noem dit pampoen-“koekies”, maar dit was definitief nie in olie gebraai nie, meer soos ‘n ligte poffertjie wat [soos in die geval van souskluitjies] in kookwater gaargemaak word.
    VRAAG : Kan ek my gewone pampoenkoekie-resep gebruik en dit dan gaar kook in water, of in watter opsig sal ‘n mens die resep moet aanpas?
    Ek het eerstens van die smaak gehou sonder die oliesmaak, en tweedens was dit nie die gewone, plat, gebraaide pampoenkoekie nie, maar ‘n heerlike, ligte pampoenpoffertjie.
    Ek wens SO dat jy my raad kan gee in hierdie verband, want dit lyk natuurlik ook vir my BAIE meer aantreklik op ‘n mens se bord as die plat koekie.
    Ek het wel al my resep vir pampoenkoekies in kleinerige kolwyntjiepannetjies in die oond gebak met goeie resultate – dit lyk ook mooi wanneer jy dit so voorsit, maar ek sou graag ‘n pampoenpoffertjie-resep wou he wat nie in olie gebraai word nie!
    Dink so ‘n bietjie, of laat my in elk geval weet as dit nie moontlik is nie!

    Groete van huis tot huis, ISOBEL

  4. Conna 3 July 2014 at 5:30 pm #

    Ek het vandag die peer tertjies gemaak, maar ek dink ek het te veel peerskyfies op elke blaardeeg sirkel gesit. Die blaardeeg het nie soos in die foto bo, mooi rondom gerys nie Aanhouer wen en hopelik sal my volgende probeerslag suksesvol wees.

    • nerinatimm 3 July 2014 at 6:10 pm #

      Jy’s reg….. aanhouer wen beslis!


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