Nuts and pears tart
Preparation time: approx. 30 min. | Baking time: approx. 25 Min. | For a baking tray of approx. 28 cm Ø
250 g
sugar
3 tbsp
water
300 g
walnuts or pecans, roughly
chopped
50 g
dried cranberries
250 ml
cream (35% fat)
rolled short crust pastry
(approx. 32 cm Ø)
2
small pears, core removed,
turned into tagliatelle with the
Midi Spiralizer
2 tbsp
lemon juice
1 tbsp
liquid honey
Portion (1/8): 707 kcal, F 46 g, Ch 64 g, P 9 g
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1. Put the sugar and water in a wide pan and
bring to a boil without stirring. Reduce
the heat, simmer stirring occasionally, until
obtaining a light brown caramel. Remove
the pan from the heat, add the walnuts
and cranberries, stir. Add the cream and let
simmer at low heat for about 10 Min.
2. Unroll the dough, place on the tray, prick
the dough with a fork. Pour in the filling.
3. Bake for about 25 Min. in the bottom shelf
on an oven preheated at 200 degrees. Take
out, let it cool down a little.
4. Combine the pears and lemon juice, spread
over the tart, drizzle honey on top.
Carrot Couscous Salad
Preparation time: about 30 min. | For 4 bowls of 500 ml each
100 g
couscous
100 ml
water
1
organic lemon, a little grated
peel and all juice
1/2 tbsp
olive oil
1/4 tsp
salt
1/2 tsp
sambal oelek
500 g
carrots, in spaghetti with the
Midi Spiralizer
1
spring onion with green leaves,
onion finely chopped,green leaves
in rings
1 tbsp
olive oil
Serving: 174 kcal, F 5 g, Ch 27 g, P 4 g
1. Put couscous in the glass jars. Mix water,
lemon zest and 2 tablespoons of lemon
juice with oil, salt and sambal oelek and
pour over the couscous.
2. Spread the carrots and onions on couscous,
cover and leave to stand for about 15 min.
3. Mix the oil with the rest of the lemon juice
and drizzle over just before serving.
Can be prepared in advance: Prepare
couscous and carrots about 1 day in advance,
keep covered in the refrigerator. Sprinkle with
oil and lemon juice just before serving.
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