Summary

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

1. 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.
2. Peel the pears, halve the core, cut lengthways several times approx. 3 cm deep on the curved side and drizzle with lemon juice.
3. Preheat the oven to 180 ° C (convection 160 degrees). Grease a tart pan (28 cm diameter).
4. 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.
5. Take out and let cool. Dust with powdered sugar.
6. Also tastes good with apples.