Pear tart

You will need five very ripe, soft pears for this recipe. Alternatively, use tinned pears.

Step 1 - Shortcrust pastry base

All ingredients should be at room temperature! Mix the butter and icing sugar with a spatula until smooth. Add the egg yolk, salt and butter-vanilla flavouring, mix again. Sieve the wheat flour, add and knead until a smooth dough forms. Roll out the dough to a thickness of 2 - 3 mm and chill. Only work with chilled dough. Line the cake ring (rim height 3.5 - 4 cm) including the rim with the dough. Prick the base and sides several times with a fork.

Baking temperature: 160 °C, baking time: approx. 20 minutes blind baking

Step 2 - Frangipane

Beat the butter and sugar until creamy. Stir in the eggs one at a time. Add the almond flour and rum paste and mix together. Finally, stir in the melted chocolate coating.

Structure

Leave the pre-baked tart to cool slightly and fill with the frangipane. Place the sliced pears on top, sprinkle with the sliced almonds and bake.

Baking temperature: 160 °C, baking time approx. 30 - 35 minutes