Gingerbread Pear Tart

Name: Gingerbread Pear Tart
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 1/2 can(s) ( 850 g each) Pears; 250 g Schmand; 4 Eggs (size M); 150 g Sugar; 1 package Sauce powder "Vanilla flavor; 1 Vanilla pod; 125 g soft butter; 7-10 Tbsp Salt; 125 g Flour; 75 g Cornstarch; 1 coated Tsp Baking Powder; 1 TEASPOON Cinnamon; 2 TEASPOONS Cocoa powder; 1 TEASPOON Gingerbread spice; 5 TABLESPOONS thickened cranberries

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 1/2 can(s) ( 850 g each) Pears
250 g Schmand
4 Eggs (size M)
150 g Sugar
1 package Sauce powder "Vanilla flavor
1 Vanilla pod
125 g soft butter
7-10 Tbsp Salt
125 g Flour
75 g Cornstarch
1 coated Tsp Baking Powder
1 TEASPOON Cinnamon
2 TEASPOONS Cocoa powder
1 TEASPOON Gingerbread spice
5 TABLESPOONS thickened cranberries

Directions

1
Drain pears well in a sieve. For the icing, stir sour cream, 2 eggs, 50 g sugar and sauce powder until smooth. Cut the vanilla pod lengthwise and scrape out the pulp. Beat butter, 100 g sugar, vanilla pulp and salt with the whisk of the hand mixer until creamy.
2
Stir in 2 eggs one after the other. Mix flour, starch, baking powder, cinnamon, cocoa and gingerbread spice and stir in briefly. Pour the dough into a greased springform pan (24 cm Ø) and smooth it down evenly, pressing up one edge with your fingers.
3
Distribute the pears evenly in the mould. Pour water over them. Spread the cranberries over the cake by the spoonful. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes.
4
Remove and let it cool down on a cake rack.