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
Pears
Dough
Almond cream
Utensils
One tart tin (approx. 28 cm in diameter)
How it's done
Pears
Pour the wine, sugar, orange zest and juice into a pan along with all the other ingredients up to and including the nutmeg, bring to the boil. Add the pears, simmer over a low heat for approx. 10 mins. until just soft, turning once. Cover the pears and leave to cool in the poaching liquid.
Dough
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 30 mins.
Almond cream
Beat the butter with the sugar and vanilla sugar until light and creamy. Mix in the eggs and almonds.
Tart
Roll out the dough on a sheet of baking paper (approx. 32 cm in diameter), transfer to the tin along with the baking paper. Prick the base firmly with a fork, spread the almond cream over the base of the tart. Remove the pears from the mulled wine, drain, set aside the mulled wine. Halve and core the pears, cut crosswise into thin slices and arrange on top of the almond cream.
Bake
Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the tart from the tin, leave to cool on a rack.
Glaze
Reduce the reserved mulled wine to a syrupy consistency for approx. 15 mins., brush the pears with the syrup.
| Tip: | Prepare the pears the day before and leave them to infuse in the poaching liquid in the fridge. This will give them an intense colour. |
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