Pear and cranberry tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead flour, butter in flakes, icing sugar, egg and salt to a smooth dough. Wrap the dough in foil and chill for about 1 hour. Roll out the short pastry on a lightly floured work surface until round (approx. 28 cm Ø). Grease a tart tin (approx. 24 cm Ø) and line it with the dough, press down the edge. Prick the dough several times with a fork

2. 2

   Line the pastry base with baking paper, fill with dried peas and bake on the lower shelf in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Remove dry peas and baking paper and bake for another 10-15 minutes until golden brown. Remove the tart from the oven and let it cool down on a cake rack

3. 3

   Boil 200 ml of milk. Stir pudding powder, sugar and 5 tbsp. milk until smooth. Stir into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the stove and let it cool down

4. 4

   Mix almonds with honey and place on a baking tray lined with baking paper. Roast in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 15 minutes until golden brown. Take out, let cool and chop coarsely

5. 5

   Peel the pears and cut them out with a ball cutter. Sprinkle pear balls with lemon juice. First spread the pudding cream in the tart, then cover with pear balls. Spread cranberries and almonds on the tart

6. 6

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
340 kcal

CARBS
38 g

FATS
18 g

PROTEINS
5 g