Bambinella in a Pine Crust


What is Bambinella you may ask if you do not live here? It is a fruit native to the island in the height of the summer. You will need to come and visit to try πŸ™‚

Bambinella [Pyrus Communis] from the Rose family are mini bite-size crispy pears. The flavor is sweet and the texture is very similar to the large Asian yellow pears. Imagine then the most beautiful rosy color blended into a mix of buttercup and bright green hues, all in this tiny fruit, a luxury of flavor, colour and texture in one bite.

I use this beautiful fruit in today’s recipe. This is not a traditional tart but the bambinella is left in its natural state and rests on a yoghurt cream adapted from Prue Leith’s recipe in a pine crust made with olive oil.

It is like having fruit and yoghurt with a bit of a ‘plus treat’!

Fruit and yoghurt with a touch of cream and a cookie assembled as a tart and this will make a marvellous dessert even if you are having guests for dinner. Yet it is a healther than usual dessert and has the appeareance of what we associate with ‘naughty’ rather than healthy !

For the pine crust you will need:

800g flour
100 ml olive oil (if you are looking for a very β€˜short’ and rich pastry, substitute this with 400g butter)
100g butter
2 level spoons sugar or use Stevia equivalent
Pinch of salt
Few Drops freshly squeezed lemon
Cold water
2 eggs
50g pine nuts
(These quantities will give you the equivalent to line 2 tart dishes x 8 inches and make this bake)


Sift the flour. Rub the fats into the flour until it resembles fine breadcrumbs.
Add rhe sugar or equivalent and a pinch of salt.
Add the eggs, mix in and then the few drops of lemon juice.
Add cold water, a spoonful at a time until the dough comes together and is the right consistency.
Leave in the fridge for half an hour.
Open out on a floured surface using a rolling pin.
Prepare yoir tart dish, very sparsely buttered. Lay the pastry on top of it and bake blind see instructions here for an easy method.

Yoghurt Cream adapted from Prue Leith’s original recipe
125 ml double cream whipped up until stiff
150ml Greek Yoghurt, if you are on the island use local
1spoon honey or 1spoon sugar or equivalent quantity Stevia
A few drops good vanilla extract

Whip up the double cream.
Add the yoghurt, sugar or alternative and finally the vanilla and mix gently until consistent.
Spoon onto the cooled down pie crust.


Assembling the tart with bambinella and pine nuts
Depending on the size of your tin, 6 to 10 bambinella fruit, cut in half. Seeds scooped out.
1 spoon toasted pine nuts
A sprinkle of icing sugar, I use Bianca Neve which stays put even after refridgeration.

Dip the fruit in lime or lemon juice to prevent discoloration.
Arrange the scooped out bambinella fruit on the tart
sprinkle some toasted pine nuts.
Very sparsely dust with icing sugar.

Bambinella Jam

22 responses to “Bambinella in a Pine Crust”

  1. A lovely dessert. Do they export these pears?

    1. They used to export them a few years ago bit not this year I believe but in the years to come! The season is very short, we have them for about a month ! Thank you for your comment and have a great day !

  2. Stunning tart, I love the simplicity and that you use the entire fruit, the presentation is gorgeous.Those pears look very much like seckle pears which will be abundant in the fall here in the US.

    1. I must find out more aboit seckle pears, I have necer heard of them, thank you so much for sharing and so pleased you like my tart ! Have a lovely day !

  3. Beautiful tart! I like that using pine nuts in your recipe. Vey nice presentation!

    1. Thank you so much, appreciate your comments truly ! Yes the pine nuts were incredibly good in the crust. Do not toast the ones on the pastry before baking … Have a lovely day !

  4. I’ve never heard of these at all. Your pie looks as stunning as always xx

    1. Yes Elaine, they are beautiful and delicious fruits with a pretty name too !

  5. I LOVE the way your politicians keep proving themselves real people. If only that were to happen Downunder …!

    1. Ah Margaret Rose, we are lovely down to earth people here ! How are you?

      1. Fatter than ever. πŸ™

  6. Lovely post. Needless to say, we don’t see these fruit in Texas but I would love to try them. They are so cute!

    1. Yes they are Richard, a lovely ingredient both visually and in taste and texture. Hope you and Baby Lady are keeping well πŸ™‚

  7. What a cute name, ‘bambinella’! Lea, I love the narrative of this post. A very stunning tart and pine crust is intriguing. I had a question about Stevia. I do see them in the markets and I believe they are popular. Do you use them to keep the calories down or for the people with sugar constraints, or both? I’d like to be educated. Thank you, πŸ™‚

    1. Stevia is used for both Fae, simply for people who wish to reduce their sugar or calorie intake. I am still educating myself and experimenting as it is new on the market here but has been used in Japan for a very long time. You may be educating me soon as I believe you are returning to Japan soon? πŸ™‚

  8. Had never heard of bambinella. They sound utterly delicious

    1. they are πŸ™‚ just saw your message ! hope all well and thanks for your comment πŸ™‚

  9. […] Bambinella is a small pear that is native to Malta, and it fits the bill for protection under these EU schemes! In fact, an initiative in 2009 saw Bambinella being well received in Marks and Spencer in the UK. (Photo credit: Good Food Everyday […]

  10. […] Bambinella in a Pine Crust with Olive Oil […]

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