Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Topping
Pastry dough
To serve
How it's done
Topping
Halve the apples and pears, remove the cores, cut into segments with the skin left on, roughly chop the nuts, mix with the lemon juice and pear syrup, leave to steep for approx. 10 mins. Drain the fruit and nuts, retain the juice and set aside.
Pastry dough
Sprinkle the pastry dough with cinnamon, roll with a rolling pin, prick firmly with a fork, transfer to a baking tray (approx. 30 cm diameter). Arrange the segments of fruit on top of the pastry so that they overlap a little, sprinkle with the nuts. Fold the pastry edges inwards slightly in a wavy design.
Bake
for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Beat the cream with the reserved juice (2-3 tbsp) and the quark until stiff, refrigerate.
To serve
Beat the cream with the reserved juice (2-3 tbsp) and the quark until stiff, refrigerate.
How-tos
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