Pear-caramel tart

Name: Pear-caramel tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 200 g Flour; 100 g Honey (e.g. lavender honey); 1 pinch Salt; 100 g Butter or margarine; 1 Egg Yolk; 750 g Pears; 7-10 Tbsp Juice of 1 lemon; 125 g Sugar; 50 g Cornstarch; 2 (200 g each) Cup of whipped cream; 2 Eggs (size M); 2 TABLESPOONS Apple jelly (approx. 20 g each); 7-10 Tbsp Lavender Flowers; 7-10 Tbsp Parchment paper and grease; 7-10 Tbsp Flour; Baking paper and dried peas

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

200 g Flour
100 g Honey (e.g. lavender honey)
1 pinch Salt
100 g Butter or margarine
1 Egg Yolk
750 g Pears
7-10 Tbsp Juice of 1 lemon
125 g Sugar
50 g Cornstarch
2 (200 g each) Cup of whipped cream
2 Eggs (size M)
2 TABLESPOONS Apple jelly (approx. 20 g each)
7-10 Tbsp Lavender Flowers
7-10 Tbsp Parchment paper and grease
7-10 Tbsp Flour
Baking paper and dried peas

Directions

1
Put flour, 75 g honey, salt, fat and egg yolk into a mixing bowl and knead with the dough hooks of the hand mixer. Finally, work into a smooth dough with cool hands. Cover and let it rest in the fridge for about 30 minutes. Line a tart mould (28 cm Ø) with parchment paper and grease it lightly. Roll out the dough on a lightly floured work surface until round (approx. 32 cm Ø) and line the mould with it. Chill for about 30 minutes. In the meantime, quarter the pears, peel them and cut out the core.
2
Cut pears into slices and put them in a pot together with lemon juice and 25 g sugar and bring to the boil. Steam at low heat for 3-5 minutes. Take out with a skimmer and let cool down. Put the rest of the sugar and honey in a pan and caramelise in it at medium heat. Deglaze with 100 ml water and melt caramel in it, stirring occasionally. Mix starch and 6-7 tablespoons of cream. Add eggs and whisk in. Put remaining cream and caramel in a pot and bring to the boil. Remove the pot from the heat and stir in the egg and starch mixture. Bring to the boil again and let it cool down slightly. Prick the dough several times with a fork, line with baking paper and peas for blind baking. Pre-bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 10 minutes. Remove baking parchment and peas.
3
Add eggs and whisk in. Put remaining cream and caramel in a pot and bring to the boil. Remove the pot from the heat and stir in the egg and starch mixture. Bring to the boil again and let it cool down slightly. Prick the dough several times with a fork, line with baking paper and peas for blind baking. Pre-bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 10 minutes. Remove baking parchment and peas. Spread the caramel cream on the dough and cover with the pear wedges. Bake in the oven for about 35 minutes. Let it cool down on a cake rack. Heat the jelly and spread it on the pears. Decorate with lavender flowers as desired. Makes about 12 pieces
4
Spread the caramel cream on the dough and cover with the pear wedges. Bake in the oven for about 35 minutes. Let it cool down on a cake rack. Heat the jelly and spread it on the pears. Decorate with lavender flowers as desired. Makes about 12 pieces