Geneva pear tart
Ingredients
- Base
- 1 pastry dough, rolled into a circle (approx. 270 g)
- 3 tbsp white flour
- 3.5 tbsp cane sugar
- a little cinnamon
- Topping
- 6 pear (each approx. 150 g), cut into thin slices
- 100 g dark sultanas
- 100 g candied lemon peel
- 0.5 dl white wine
- 3 tbsp walnut oil
- 1.5 dl full cream
- 60 g cane sugar
Total time: 1hr 05m
Preparation Time: 30m
Servings
For
8 pieces
Nutritional Information
Contains 432 Kcal, 4g Protein, 59g Carbohydrates, 19g Fat
Ingredients
- Base
- 1 pastry dough, rolled into a circle (approx. 270 g)
- 3 tbsp white flour
- 3.5 tbsp cane sugar
- a little cinnamon
- Topping
- 6 pear (each approx. 150 g), cut into thin slices
- 100 g dark sultanas
- 100 g candied lemon peel
- 0.5 dl white wine
- 3 tbsp walnut oil
- 1.5 dl full cream
- 60 g cane sugar
Instructions
-
Base
Unroll the pastry and place in a tin (approx. 30 cm in diameter) along with the baking paper, prick the base firmly. Mix the sugar, flour and cinnamon and sprinkle on the pastry base. -
Topping
Mix the pears with all the other ingredients up to and including the oil, spread over the pastry base. Mix the cream and brown sugar together, pour over the pear mixture. -
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, allow to cool a little on a cooling rack and serve lukewarm or cold.
