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Today’s recipe is twice special!
First because of its main ingredient which is a unique species grown exclusively in Portugal, Alto Minho to be more precise, and second because for the first time here on the blog, the recipe is not created by me.
Someone broke into my kitchen and my studio, took over my props and my camera, and as if that wasn’t enough, he made a point of exposing the result right here, in my house!
Without further ado, today’s recipe is brought by The Other Vegan hands, who for those who don’t know, besides being a master chef with whom I have learned a lot, is also my life partner and right arm.
Well, enough of this mushy stuff that i don´t have any vocation for!
Since the man has the talent for cook but says he doesn’t get the same talent for the write, it’s up to me to make the usual intro about today’s recipe.
As I already told you, the main ingredient of this recipe is very special. Who in here has already heard of Pericos? And who ever really had the pleasure of eating this little treasure?
Perico is a small fruit from the pears family, to be more rigorous it is from the rosaceae family and genus pyrus. Small and round this fruit has a vibrant brownish color, a golden brown, I would say … But it´s in the flavor that resides all the magic! Perico has a bittersweet taste that makes your taste bud explode!
If you do a research on the Internet you will find very little info about this fruit because it is truly rare.
98% of its worldwide production is made in Valença (Portugal – Alto Minho), and it is with pride that the Valencians speak of this fruit that represents them so well.
Well, Fall is the Perico´s season, and as we live in Viana do Castelo which is close to Valença, and as we have a loaded Perico´s tree at home, not taking this opportunity would be almost a crime!
The recipe that The Other Vegan brings to you is a Perico Tart. Super easy to make, but also a recipe that leaves no one indifferent, either by the taste or for the experience of the first contact with such a unique and characteristic fruit!
For you guys that have Pericos at home, this is the time to make them shine even more in a delicious and cozy tart! How about surprising everyone at a Christmas dinner?
EASY | SWEET | SPECIAL | COZY | DELICIOUS | SATISFYING | ADDICTIVE
This tart is very simple to make, as I told you … You just need to make the shortcrust pastry, which is the easiest thing to do.
And then the filling, which is basically putting all the ingredients into a pan and waiting for them to reduce, to create a perfect fusion of flavors. Finally, bake in the oven until the edges of your tart are golden and the top has also acquired a darker and golden tone.
Then you just need to wait for it to cool, or not! Because I need to confess it’s hard to wait!
Ok, now I leave you in The Other Vegan’s hands and he will explain everything you need to know to make this recipe!
Leave on the comments below if you liked the recipe! Did you already know the Pericos? Want more recipes brought by The Other Vegan? Tell me everything, I’m super curious!
CRUST
2 cups of all purpose flour
3 tbs of yellow sugar
100gr of vegan butter
5 tbs of cold water
A pinch of salt
FILLING
600gr of Pericos
10 tbs of water
1 cinnamon stick
3 tbs of yellow sugar
2 tbs of Port wine
Juice of one lemon
GLAZE
Rice syrup
CRUST
2 cups of all purpose flour
3 tbs of yellow sugar
100gr of vegan butter
5 tbs of cold water
A pinch of salt
FILLING
600gr of Pericos
10 tbs of water
1 cinnamon stick
3 tbs of yellow sugar
2 tbs of Port wine
Juice of one lemon
GLAZE
Rice syrup
1- Preheat your oven to 180°C (356°F).
2- In a bowl, add the flour, the sugar and the salt and mix. Add the butter and the water and knead all the ingredients for about 7 minutes until you reach a homogeneous dough that dosn ́t stick to your hands. If it sticks, add a little more flour and knead again.
3- Let the dough rest for about 15 minutes.
4- Cut about 32 slices of pericos. You can get only two slices of each perico. So cut the pericos in half, to take get of the larger slices with the little holes. Reserve.
5- In a saucepan over medium heat, add all the perico leftovers, the water, the cinnamon stick, the yellow sugar, the Port wine and the lemon juice. When it begins to boil, low the heat and let it reduce for about 15 to 20 minutes. Stir occasionally.
6- Roll out the dough with the help of a rolling pin, and put it in a 24cm tart pan with a removable bottom. Pressing until the dough is smooth and cut the excess edges with a knife. Pierce all the dough with a fork to prevent it from becoming blistered. Bake slightly for about 5 minutes.
7- Once the filling is ready, pour the filling onto the crust. Then arrange the perico ́s slices on top, starting from the center to the border. Bake it for about 15 minutes.
8- Remove the tart from the oven and brush the top with rice syrup. Put it back in the oven for about 5 minutes or until the dough is golden.
9- Let it cool completely before serving.
1- Preheat your oven to 180°C (356°F).
2- In a bowl, add the flour, the sugar and the salt and mix. Add the butter and the water and knead all the ingredients for about 7 minutes until you reach a homogeneous dough that dosn ́t stick to your hands. If it sticks, add a little more flour and knead again.
3- Let the dough rest for about 15 minutes.
4- Cut about 32 slices of pericos. You can get only two slices of each perico. So cut the pericos in half, to take get of the larger slices with the little holes. Reserve.
5- In a saucepan over medium heat, add all the perico leftovers, the water, the cinnamon stick, the yellow sugar, the Port wine and the lemon juice. When it begins to boil, low the heat and let it reduce for about 15 to 20 minutes. Stir occasionally.
6- Roll out the dough with the help of a rolling pin, and put it in a 24cm tart pan with a removable bottom. Pressing until the dough is smooth and cut the excess edges with a knife. Pierce all the dough with a fork to prevent it from becoming blistered. Bake slightly for about 5 minutes.
7- Once the filling is ready, pour the filling onto the crust. Then arrange the perico ́s slices on top, starting from the center to the border. Bake it for about 15 minutes.
8- Remove the tart from the oven and brush the top with rice syrup. Put it back in the oven for about 5 minutes or until the dough is golden.
9- Let it cool completely before serving.
*Be careful when choosing the Port wine because not all are suitable for vegans (I used Dalva Porto LBV 2008).
*Be careful when choosing the Port wine because not all are suitable for vegans (I used Dalva Porto LBV 2008).
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!