Geneva pear tart

Name: Geneva pear tart
Prep time: 30 min
Total time: 65 min
Yield: 8
Ingredients: 3 ½ tbsp cane sugar; 3 tbsp white flour; 100 g candied lemon peel; 60 g cane sugar; 100 g dark sultanas; 1 ½ dl full cream; 6 pears; 3 tbsp walnut oil; 1 pastry dough, rolled into a circle; a little cinnamon; ½ dl white wine

Total: 1 hr 5 min. | Active: 30 min.

vegetarian

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Ingredients

for 8 pieces

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

How it's done

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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