Summary

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

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Instructions

1. 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.
2. 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.
3. Beat the eggs with the remaining sugar, schnapps, bitter almond flavor and the creme fraîche, and place on the pre-baked tart base.
4. Place the drained pear halves on top and sprinkle with the flaked almonds.
5. Bake at 180 ° in approx. 35 minutes.
6. In the meantime, reduce the cider and sugar brew and brush the tart with it while it is still hot.