Pear Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 100 g butter
- 1 pinch salt
- 25 g suar
- water, ice cold
For covering:
- 2 egg (s)
- 125 ml whipped cream
- 50 grams sugar
- 1 vanilla pod (s)
- Pear (s), or nectarines or apples
Print Recipe
Pin Recipe Instructions
- Dough:
- Mix the flour with salt and sugar. Add the butter in small flakes. Knead everything well with chilled hands. If the dough is too crumbly, add a little water (1 - 2 tablespoon).
- Press the dough into the springform pan so that an edge of approx. 2 cm is created. Chill for 60 minutes in the pan.
- Cut the fruit into slices and spread them on the base in a fan shape.
- Molding:
- Beat the eggs with the cream, sugar and the pulp of the vanilla pod and pour over the fruit.
- Bake in the preheated oven at 200 ° top and bottom heat for about 25 minutes
- Tip:
- The cake turns brown quickly at the top, but the dough takes time to cook through. I always put the tart far down in the oven or only turn on bottom heat at the end so that the dough is really through.
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