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
Pastry dough
Pears
Filling
To decorate
Utensils
One tart tin (approx. 24 cm in diameter)
How it's done
Pastry dough
Mix the flour, salt, sugar and gingerbread spice in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
To shape
Roll the dough into a circle (approx. 26 cm in diameter) between two sheets of baking paper.
Place the dough in the tin along with the bottom sheet of baking paper, firmly prick the base with a fork.
To blind bake
Approx. 25 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tart base from the tin and leave to cool on a rack.
Pears
Place the wine, sugar and gingerbread spice in a pan, bring to the boil. Add the pears, cover and simmer over a medium heat for approx. 10 mins. until just soft, turning the pears once. Leave the pears to cool in the poaching liquid.
Filling
Combine the quark and sugar, stir in the gelatine, fold in the whipped cream. Spread the filling over the base of the tart, cover and chill for approx. 2 hrs.
To decorate
Cut thin slices into the pears but do not cut all the way through, arrange on top of the tart, drizzle with the pear syrup.
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