Geneva pear tart
Intro
This heavenly temptation is ideal as a light, sweet supper or as a dessert on warm summer days.
1st step
Mix flour and salt in a bowl. Add butter and rub with fingers until mixture is a uniformly crumbly mass. Add water and quickly blend into a soft dough, but do not knead. Flatten dough, cover and chill for approx. 30 minutes.
2st step
Roll out dough on a little flour into a circle (approx. 32 cm diameter) and place in a cake tin lined with baking paper. Prick base liberally with a fork.
3st step
Mix sugar, flour and cinnamon, scatter over pastry base.
4th step
Mix pears, sultanas, candied lemon peel, wine and oil and spread on base.
5th step
Blend cream and brown sugar and pour over.
Bake:
for approx. 35 minutes at 220 degrees on the bottom shelf of a preheated oven. Remove, allow to cool on a wire rack, remove from cake tin.
Prepare in advance:
prepare the day before, keep covered.
Per person:
20 g fat, 66 g carbohydrate, 5 g protein. Nutritional value per slice: 460 kcal
Translation by Switzerland Tourism. Betty Bossi offers no guarantee for the accuracy of information.
| Pastry |
|
|---|---|
| 200 g |
flour
|
| 0.5 teaspoon |
salt
|
| 75 g |
butter, in pieces, cold
|
| 1 dl |
water
|
| Filling |
|
| 3.5 tablespoons |
brown sugar
|
| 3 tablespoons |
flour
|
| a little |
cinnamon
|
| 8 |
pears, sliced
|
| 100 g |
dark sultanas
|
| 100 g |
candied lemon peel
|
| 0.5 dl |
white wine (e.g. organic Château Barillet Vin Suisse de Pays Blanc; Coop)
|
| 3 tablespoons |
walnut oil
|
| 1.5 dl |
double cream
|
| 60 g |
brown sugar
|
20 g fat, 66 g carbohydrate, 5 g protein