Geneva pear tart

Total time: 1hr 05m
Preparation Time: 30m

For 8 pieces

Nutritional Information

Contains 432 Kcal, 4g Protein, 59g Carbohydrates, 19g Fat


  • 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

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  • 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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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