Pear and nut tart

Name: Pear and nut tart
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 1 Roll (270 g) Puff pastry (refrigerated shelf; e.g. from Aunt Fanny); 60 g Hazelnut kernels; 60 g Almond kernels without skin; 80 g Macadamia nut kernels; 7-10 Tbsp Flour; 400 g Schmand; 2 Eggs (Gr. M); 125 g Sugar; 7-10 Tbsp 1 p. custard powder (for 1⁄2 l milk; for cooking); 3 (approx. 500 g) ripe pears; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

1 Roll (270 g) Puff pastry (refrigerated shelf; e.g. from Aunt Fanny)
60 g Hazelnut kernels
60 g Almond kernels without skin
80 g Macadamia nut kernels
7-10 Tbsp Flour
400 g Schmand
2 Eggs (Gr. M)
125 g Sugar
7-10 Tbsp 1 p. custard powder (for 1⁄2 l milk; for cooking)
3 (approx. 500 g) ripe pears
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Coarsely chop hazelnuts, almonds and macadamia nuts and spread them on the baking tray. Roast in a hot oven for about 8 minutes.
2
Take out and let it cool down.
3
Remove baking paper from the dough. Fold the dough over halfway. Roll out to a rectangle (approx. 24 x 32 cm) on a little flour. Line a rectangular tart tin with the rising base (approx. 20 x 28 cm) and press on the dough.
4
Mix sour cream, eggs, sugar and pudding powder. Peel, quarter, core and cut the pears into small pieces. Spread the pears and nuts on the dough. Pour the icing over them. Bake in a hot oven on the lowest shelf at the same temperature for about 40 minutes.
5
Then let it cool down.