Pear tart with cashews

Pear tart with cashews

Total: 1 hr 30 min. | Active: 30 min.
Nutritional value / piece: 310 kcal
, Fat: 16 g
, Carbohydrate: 33 g
, Protein: 7 g


8 pieces


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

Pastry dough

200 g brown flour
1 tbsp sugar
¼ tsp salt
100 g butter, cold, cut into pieces
1 egg, beaten


50 g cashew nuts, finely chopped
500 g pears, deseeded, thinly sliced
3 tbsp liquid honey
2 tbsp lemon juice
4 sprigs thyme, leaves torn off
30 g cashew nuts, coarsely chopped
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One tart tin (approx. 28 cm in diameter)

How it's done

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Pastry dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub by hand to form a crumbly mixture. Add the egg, mix quickly to form a dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.


Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork. Spread the nuts over the base of the tart, arrange the pears on top. Combine the honey, lemon juice and thyme, brush the pears with the glaze. Fold any overhanging edges over the pears. Sprinkle the nuts on top.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C.

Good to know
Tip: Instead of preparing the dough yourself, use a ready-rolled shortcrust or puff pastry dough.

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