Cider – Pear – Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the shortcrust pastry:
- 250 g flour
- 125 g butter
- 2 tablespoon powdered sugar
- 1 egg (s)
- 1 lemon (s), untreated, the zest it
For covering:
- 3 pear (s), peeled, halved, without core
- 0.25 liter ¼ Brut cider
- 0.25 liter ¼ water
- 250 grams sugar
- 1 lemon (s), the juice
- 3 egg (s)
- 4 tablespoon pear brandy
- 2 drops bitter almond flavor
- 10 cl crème fraîche
- 2 tablespoon almond (s), flakes
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from the ingredients listed and let it rest in the refrigerator for about 1 hour. Then roll out for a 24 cm tart pan, blind bake at 180 ° C for 10 minutes.
- Poach the pears with cider, water, 150g sugar and lemon juice for about 10 minutes - they should still be firm. Let cool in the brew.
- Beat the eggs with the remaining sugar, schnapps, bitter almond flavor and the creme fraîche, and place on the pre-baked tart base.
- Place the drained pear halves on top and sprinkle with the flaked almonds.
- Bake at 180 ° in approx. 35 minutes.
- In the meantime, reduce the cider and sugar brew and brush the tart with it while it is still hot.
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