Some friends gave us an impressive bottle of Williamine (a Swiss brand of schnapps known as Poire Williams, made with pears). We prefer to drink something else, so what to do with it? The answer is to make it into this fragrant tart.

 

Recipe for Williamine tart

 

poire willem

They gave us an impressive bottle, with an entire pear inside

Serves 6

  • 3 medium apples, peeled and cored and sliced
  • 120 ml rum
  • 1 tbsp honey
  • 1 tsp vanilla paste
  • 150g butter
  • 150g soft brown sugar
  • 1 egg and 1 egg yolk
  • 150g ground almonds
  • 3 tbsp/25g plain flour
  • 6 tbsp/90 ml williamine
  • 180g/6 oz membrillo aka quince paste…. Or 6 tbsps quince jelly
  1. Preheat oven to 180°C
  2. Poach the apples in the rum, honey and vanilla paste for about 15 minutes
  3. Using an electric mixer beat the butter, sugar, egg and egg yolk, ground almonds, 3 tbsp williamine and the flour
  4. Heat together the remaining williamine and the membrillo
  5. Pour the nut cream into a pie dish
  6. Arrange the apple on top
  7. Glaze with the williamine/membrillo mix
  8. Bake 40 minutes

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