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Pork Ribs and Sausage Platter

I can't quite put into words the taste and aroma of this stew. If only photographs could carry scent. Ingredients For 4 people 3 pork ribs. 600g fresh pork sausage. A handful of pine nuts. Pitted dried prunes. Dried apricots. 1/2 kg peeled chestnuts. 1 tablespoon cornstarch. 1 teaspoon sugar. 10g dark chocolate. Salt. Olive oil. Vegetable stock. Preparation At the butcher, ask them to cut each rib into three pieces. Cut the sausage into chunks about 6cm long. Put the prunes and apricots to soften in boiling water. In a pot with hot oil, brown the rib pieces and sausage chunks. Once they're nicely golden, add the prunes, chestnuts, apricots, pine nuts, sugar, and chocolate, then cover everything with vegetable stock. If you don't have any, just use water. Cover the pot and let it cook for about 45 minutes. Every now and then, give the pot a good shake. Dissolve the cornstarch in a bit of water and stir it into the sauce, then cook for another...

Pear and Almond Cream Tart



ingredients

  • 4 Conference pears.
  • 4 tablespoons of sugar.
  • 250cc. water.
  • Juice of 1/2 lemon.
  • 1 tablespoon pear liqueur (optional).

almond shortcrust pastry:

  • 150gr. cold butter.
  • 250gr. flour.
  • 50gr. almond flour.
  • 1 egg.
  • 1 pinch of salt.
  • 100gr. sugar.

for the almond cream:

  • 110gr. soft butter.
  • 150gr. almond flour.
  • 3 whole eggs.
  • 110gr. sugar.
  • 1 tablespoon pear liqueur (optional).

you'll also need:

  • 1 springform pan, 28cm diameter.
  • Parchment paper.
  • Sliced almonds.

preparation

Peel the pears, cut them in half, and remove the core with the seeds.
Place them in a saucepan over the heat with the water, liqueur, lemon juice, and sugar.
Cook for 12 minutes, remove from heat, and let them cool in the water...
To make the shortcrust pastry: In a large bowl, combine both flours with the very cold butter, cut into small cubes...
Rub it together with your fingertips until the mixture resembles sand...
Add the sugar, liqueur, and egg...
Work it again with your hands until everything comes together and you can form a ball...
Cover the bowl and refrigerate for 15 minutes.
Place the dough between two large sheets of parchment paper and roll it out with a rolling pin until you have a thin sheet...
Line the springform pan with parchment paper and fit the dough inside...
Refrigerate for at least 30 minutes, so the pastry is nice and cold.
Preheat the oven to 180°C, with heat from both top and bottom.
Place a sheet of parchment paper on top of the pastry and fill it with pie weights to keep it from puffing up while baking. I use chickpeas for this — once they cool down, I can use them again and again...
Bake for 12 minutes, then remove the weights and the top parchment paper. Continue baking until the pastry is golden. Let it cool completely in the pan...
To make the filling: Put all the ingredients in a bowl...
and mix well with a hand mixer.
Pour the mixture into the pan, over the baked pastry, then nestle the pear halves into the cream...
Preheat the oven to 180°C, with heat from both top and bottom.
Once it's up to temperature, put the tart in and bake for 35 to 40 minutes.
After the first 15 minutes in the oven, sprinkle the sliced almonds over the top. If you do it earlier, they'll sink instead of staying on the surface.
Remove from the pan and let cool completely...

I hope you enjoy it!
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