for 8 pieces

Pastry dough

150 g	white flour
1 pinch	salt
40 g	sugar
½ tbsp	gingerbread spice
50 g	butter, cut into pieces, cold
½ dl	water

Pears

2 ½ dl	white wine
2 tbsp	sugar
1 tsp	gingerbread spice
2	pears, peeled, halved lengthwise

Filling

250 g	half-fat quark
40 g	sugar
1 parcel	gelatine express (approx. 15 g)
1 dl	full cream, beaten until light and frothy

To decorate

1 tbsp

birnel (pear syrup)

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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