Summary

Ingredients

• 500 g pear (s), medium-sized
• 150 grams flour
• 150 g butter, soft
• 200 g suar, brown (cassonade)
• 3 egg (s)
• 2 teaspoons, leveled baking powder
• 2 Table spoons milk
• 1 pinch salt
• 40 g iner, rated
• Butter for the mold

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Instructions

1. Preheat the oven to 180 ° C (top / bottom heat). Butter a springform pan. Peel and quarter the pears, cut out the core and set aside.
2. Caramelize 100 g of brown sugar in a pan without adding water. Pour the caramel into the prepared form. Arrange the pears decoratively in the mold.
3. For the batter, stir the softened butter in a bowl until frothy. Add 100 g brown sugar, ginger and a pinch of salt and mix until smooth. Add the eggs one after the other and stir in for 1/2 minute at the highest level of the mixer. Mix the flour with the baking powder and briefly fold in with a little milk.
4. Spread the batter over the pears and bake the tart for 30-40 minutes. Take out of the oven and let cool for 5 minutes, then turn out onto a plate. Serve lukewarm or cold.