Pear and Almond Tart – 2

(*) Cake springform pan 24 cm ø.

Mix the flour with the salt and sugar. Add the butter in flakes. Then quickly grate the whole thing between your fingers to a crumbly amount. Add the water and knead to a smooth dough. Wrap in plastic wrap and refrigerate for at least 1/2 hour.

In the meantime, remove the skin from the pears, cut them in half and remove the core. Sprinkle with the juice of one lemon.

Boil the white wine with the sugar. Pour in the pears, cook until soft.

Grease the tart springform pan with butter. Roll out about half of the dough in the size of the mold and cover the bottom with it. Prick it regularly with a fork. Pre-bake in the oven heated to 220 degrees for ten minutes.

Take them out and let them cool slightly. Make long rolls of the remaining dough and form the edge of the cake with them.

Mix the almond kernels with the powdered sugar, the eggs and the cream.

Form on the dough base. Cover with the pear halves – bulge upwards.

Meanwhile, bake the pear tart at a constant temperature on the lowest rack for about 30 minutes.

In the meantime, mix the cooking liquid from the pears with the orange juice and boil until syrupy. Brush the still warm pear cake generously with it.

Enjoy the baking!

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