Summary

Ingredients

• 13 g butter, (melted)
• 70 grams sugar
• 1 tablespoon sugar
• 3 large egg (s)
• 6 tablespoon flour
• 350 ml whipped cream
• 2 teaspoons vanilla extract
• 2 large lemon (s), the zest
• 0.25 teaspoon ¼ salt
• 2 tablespoon liqueur, (pear liqueur)
• 3 pear (s) (ripe soft.), Or a can with pear halves
• powdered sugar
• Whipped cream or sour cream for garnish

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Instructions

1. Preheat oven to 190°C (374°F). Melt 13 g butter in the microwave for 30–45 seconds.
2. Prepare a 26 cm tart pan by brushing the interior with melted butter. Sprinkle 1 tablespoon sugar evenly over the bottom and sides.
3. Beat 3 eggs with 70 grams sugar for 3 minutes until light and fluffy.
4. Stir in 6 tablespoons flour, 350 ml whipped cream, 2 teaspoons vanilla extract, zest from 2 large lemons, 1/4 teaspoon salt, and 2 tablespoons pear liqueur, stirring for about 1 minute until just combined.
5. Let batter rest for 10 minutes. While resting, prepare the pears: if using fresh pears, peel, halve, and core 3 ripe pears; if using canned pear halves, drain thoroughly.
6. Pour batter into the prepared pan and arrange 6 pear halves in a circular pattern on top.
7. Bake at 190°C (374°F) for 35–40 minutes until golden brown and the center feels firm when lightly pressed.
8. Cool for 10–15 minutes.
9. Dust with powdered sugar. Serve warm or chilled, topped with whipped cream or sour cream.