Apple & pear tart
Ingredients
- Topping
- 2 apples
- 50 g walnut kernels
- 2 pear
- 4 tbsp birnel (pear syrup)
- Pastry dough
- 1 rolled shortcrust pastry (approx. 32 cm in diameter)
- 0.5 tsp cinnamon
- To serve
- 2 dl full cream
- 150 g cream quark
Total time: 1hr
Preparation Time: 25m
Servings
For
4 people
Nutritional Information
Contains 770 Kcal, 40g Protein, 70g Carbohydrates, 49g Fat
Ingredients
- Topping
- 2 apples
- 50 g walnut kernels
- 2 pear
- 4 tbsp birnel (pear syrup)
- Pastry dough
- 1 rolled shortcrust pastry (approx. 32 cm in diameter)
- 0.5 tsp cinnamon
- To serve
- 2 dl full cream
- 150 g cream quark
Instructions
-
Topping
Halve the apples and pears, remove the cores, cut into segments with the skin left on, roughly chop the nuts, mix with the lemon juice and pear syrup, leave to steep for approx. 10 mins. Drain the fruit and nuts, retain the juice and set aside. -
Pastry dough
Sprinkle the pastry dough with cinnamon, roll with a rolling pin, prick firmly with a fork, transfer to a baking tray (approx. 30 cm diameter). Arrange the segments of fruit on top of the pastry so that they overlap a little, sprinkle with the nuts. Fold the pastry edges inwards slightly in a wavy design. -
Bake
for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Beat the cream with the reserved juice (2-3 tbsp) and the quark until stiff, refrigerate. -
To serve
Beat the cream with the reserved juice (2-3 tbsp) and the quark until stiff, refrigerate.
