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
Shortcrust pastry dough
Filling
Utensils
One rectangular baking tray (approx. 11 x 34 cm), lined with baking paper or greased.
How it's done
Shortcrust pastry dough
Mix the flour, almonds, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg and mix to form a soft, smooth dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. On a lightly floured surface, roll the dough into a rectangle (approx. 36 x 13 cm), transfer to the prepared tin, prick firmly with a fork. Remove the leftover dough. Chill both until ready to use.
Filling
Place the butter, icing sugar, almonds and cocoa in a bowl, beat using the whisk on a hand mixer. Add the egg and continue to beat until the mixture becomes lighter in colour. Spread the filling over the pastry base, smooth down. Arrange the pear slices on top. Roughly crumble the leftover pastry and scatter on top.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Take the tart out of the oven, allow to cool slightly, remove from the tin and enjoy lukewarm or cold.
| Tip: | If the pears become a little too dark after the first half hour, cover the tart with aluminium foil for the remainder of the baking time. |
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