Pear tart with rosemary

Ingredients for 1 servings:

• 300 g biscuits without filling, e.g. butter biscuits
• 125 g butter, soft
• 300 g ricotta
• 2 eggs
• 4 tbsp sugar
• 2 m.-large pear(s), firm
• 2 tbsp butter
• 2 tbsp brown cane sugar
• 2 rosemary sprigs

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

For the base, place the biscuits in a freezer bag, seal it tightly, and crumble the biscuits with a rolling pin. Add the melted butter and knead. Pour the mixture into a tart tin and press it evenly into the cake layer, forming a raised edge. Place the tin in the refrigerator for half an hour. In the meantime, halve the pears, remove the cores, and cut into 0.5 cm wide wedges. Melt 2 tablespoons of butter in a non-stick pan and fry the pear slices on one side, sprinkling them with brown sugar. Turn the pears over, tear the rosemary sprigs, and add them to the pears. Caramelize the pears until soft. The pears must still hold their shape. Meanwhile, prepare the glaze for the filling: Mix together the ricotta, eggs, and sugar. Take the tin out of the refrigerator, fill with the glaze, and top with the pear slices. Bake the tart at 180°C on the middle rack of the oven for 25-30 minutes. Allow to cool thoroughly before serving. Makes approximately 8 slices.