Geneva pear tart

Geneva pear tart

Total: 1 hr 5 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 432 kcal
, Fat: 19 g
, Carbohydrate: 59 g
, Protein: 4 g

Ingredients

8 pieces

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

Base

1 pastry dough, rolled into a circle (approx. 270 g)
3 ½ tbsp cane sugar
3 tbsp white flour
a little cinnamon

Topping

6 pears (each approx. 150 g), cut into thin slices
100 g dark sultanas
100 g candied lemon peel
½ dl white wine
3 tbsp walnut oil
1 ½ dl full cream
60 g cane sugar
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How it's done

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Base

Unroll the pastry and place in a tin (approx. 30 cm in diameter) along with the baking paper, prick the base firmly. Mix the sugar, flour and cinnamon and sprinkle on the pastry base.

Topping

Mix the pears with all the other ingredients up to and including the oil, spread over the pastry base. Mix the cream and brown sugar together, pour over the pear mixture.

To bake

Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, allow to cool a little on a cooling rack and serve lukewarm or cold.

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