Gingerbread – Pear Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g sour cream
- 5 medium egg (s)
- 150 grams sugar
- 1 packet sauce powder, vanilla flavor (for cooking)
- 1 vanilla pod (s)
- 125 g butter
- 1 pinch (s) salt
- 125 g flour
- 75 g cornstarch
- 1 teaspoon, leveled baking powder
- 1 teaspoon, leveled cinnamon
- 1 tablespoon cocoa powder
- 1 teaspoon, leveled gingerbread spice
- 5 pear (s), ripe
Print Recipe
Pin Recipe Instructions
- For the topping, mix the sour cream with 3 eggs, 50 g sugar and the sauce powder until smooth.
- For the dough, cut the vanilla pod lengthways and scrape out the pulp. Beat the butter with 100 g sugar, vanilla pulp and salt until creamy. Add 2 eggs one after the other and beat until creamy as well. Mix the remaining ingredients such as flour, cornstarch, cinnamon, cocoa, baking powder and gingerbread spice, sift into the egg mixture and stir in.
- Pour the dough into a greased tart pan or springform pan, smooth it out and press up one edge.
- Peel the pears, cut in half lengthways and core. Cut the pears in a cross shape 3 mm deep on the round side, distribute evenly in the mold and pour the icing on top.
- Bake in a preheated oven at 175 degrees, fan 150 degrees, gas mark 2, 40-50 minutes.
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