Summary

Ingredients

For the dough:

• 130 g butter, cold
• 65 g powdered suar
• 1 egg (s)
• 200 g flour
• 0.5 ½ lemon (s), zest it
• Flour, for the work surface

For covering:

• 1 kg pear (s)
• 1 lemon (s), juice it

For the cast:

• 3 egg (s)
• 250 ml cream
• 150 grams sugar
• 1 packet vanilla sugar

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Instructions

1. First mix the butter and sugar with the egg in a large bowl. Then add the flour and lemon zest and knead everything as quickly as possible to form a smooth dough.
2. Shape the shortcrust pastry into a ball, wrap it in aluminum foil and let it rest in the refrigerator for at least ½ hour.
3. Roll out the shortcrust pastry about 3 millimeters thick. Line the tart form with it and pull up one edge. Prick the pastry base several times with a fork. Chill the mold.
4. Peel and halve the pears and remove the core. Cut the pear halves into slices as thick as a finger. Immediately drizzle with lemon juice.
5. Drain the pear wedges and spread them in a fan shape (from outside to inside) on the dough base. For the topping, whisk together the eggs, cream, sugar and vanilla sugar.
6. Pour the icing over the fruit. Bake the pear tart immediately in the lower part of the preheated oven at 220 ° C for about 25 minutes until golden. Let cool on a wire rack.