Nut Pear Tart

Ingredients

Directions

1. 1

   For the base biscuits grind finely in the universal chopper. Put flour, pastry, salt, vanillin sugar, 75 g sugar and butter in flakes into a mixing bowl. Work into a smooth dough with the dough hooks of the hand mixer. Then knead again with cool hands. Roll out to a circle (approx. 33 cm Ø) on a well floured work surface.

2. 2

   Carefully place the dough into a greased, flour-spread tart tin (29 cm Ø) with a removable base. Carefully press down the rim. Prick the dough several times with a fork, refrigerate for about 45 minutes. In the meantime chop the almonds coarsely. Wash, peel and quarter the pears, cut out the core and cut the pears into slices. Sprinkle with lemon juice and let it stand for about 15 minutes. Then pour into a sieve, drain well and dab dry with kitchen paper. Sprinkle the dough with breadcrumbs, place the pear slices in a fan shape on top, spread the almonds evenly and sprinkle with the remaining sugar. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 45-50 minutes on the bottom shelf. In the meantime, heat apricot jam in a small pan, pass through a sieve and spread the pears halfway through the baking time.

3. 3

   Then pour into a sieve, drain well and dab dry with kitchen paper. Sprinkle the dough with breadcrumbs, place the pear slices in a fan shape on top, spread the almonds evenly and sprinkle with the remaining sugar. Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 45-50 minutes on the bottom shelf. In the meantime, heat apricot jam in a small pan, pass through a sieve and spread the pears halfway through the baking time. Remove the tart from the oven, place it on a grid and let it cool in the mould. Then remove from the mould. Dust the rim with icing sugar

4. 4

   Waiting time approx. 45 minutes