Pear-nut pie

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 8
  • 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
  • 60 g Hazelnut kernels
  • 80 g Macadamia nut kernels
  • 60 g almonds without skin
  • 400 g Schmand
  • 2 Eggs (size M)
  • 75 g Sugar
  • 1 package Pudding powder "Vanilla Flavor"
  • 3 (approx. 500 g) Pears
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Flour for the work surface
  • baking paper

Directions

  1. 1

    Remove puff pastry from the refrigerator 5-10 minutes before use. Coarsely chop nuts and almonds. Spread on a baking tray lined with baking paper and roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes

  2. 2

    Grease an angular tart tin (20 x 28 cm) with lift-off base. Fold the dough halfway over and roll out into a rectangle (24 x 32 cm) on a floured work surface. Line the mould with it, press it down, cut off any protruding edges. Take the nuts out of the oven and let them cool

  3. 3

    Mix sour cream, eggs, sugar and pudding powder. Peel the pears, cut them into quarters, remove the core. Cut quarters into 4 slices. Spread the pears and nuts on the puff pastry, pour the icing on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 40-45 minutes. Take the cake out of the oven and let it cool down on a cake rack. Carefully remove the frame from the tart. Cut the tart into 8-12 pieces. Dust with icing sugar

Nutrition Facts

KCAL
360 kcal
CARBS
24 g
FATS
27 g
PROTEINS
6 g

Categories & Tags

Miscellaneous