Pear Tart with Marzipan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 125 g butter, cold
- 210 g suar
- Pinch salt
- 4 medium egg (s)
- 3 pear (s)
- 3 tablespoon lemon juice
- 150 g marzipan paste
- 150 g cream
- 1 teaspoon lemon zest, grated
- 2 tablespoon powdered sugar
- Fat, for the shape
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Knead the flour, butter cubes, 60 g sugar, 1 pinch of salt and 1 egg quickly until smooth. Shape into a ball, wrap in foil and cool for approx. 30 minutes.
- Peel the pears, halve the core, cut lengthways several times approx. 3 cm deep on the curved side and drizzle with lemon juice.
- Preheat the oven to 180 ° C (convection 160 degrees). Grease a tart pan (28 cm diameter).
- Roll out the dough on a floured surface, line the mold with it, pull up one edge. Finely dice or grate the marzipan, stir with half of the cream until smooth. This works best with a hand blender. Add the remaining cream, sugar, 3 eggs and lemon zest, fold in. Pour 1/3 of the mixture onto the dough. Place the pears in a circle with the curvature facing up. Carefully pour in the rest of the egg cream. Bake in the oven for approx. 40 minutes until golden brown.
- Take out and let cool. Dust with powdered sugar.
- Also tastes good with apples.
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