Pear tart with walnut crumbles

Ingredients

Directions

1. 1

   Grind the walnuts (not too long). Knead flour, salt, icing sugar, walnuts, egg and butter in pieces first with the dough hook of the hand mixer, then with your hands to a smooth dough. Grease the tart mould (25.5 cm Ø above, 24 cm below; possibly with lift-off base). Put approx. 2/3 of the dough into the mould. Press with your hands to a smooth base, forming the dough to a rim. Prick the base several times with a fork, sprinkle with breadcrumbs and chill for about 30 minutes.

2. 2

   Mix the rest of the short pastry with the dough hooks of the hand mixer until crumbly, also refrigerate. Peel, quarter, core and dice the pears. Weigh 500 g of fruit flesh. Stir pudding powder with 100 ml juice until smooth. Bring 200 ml juice to the boil, remove from the heat. Stir in the pudding powder. Simmer for about 1 minute while stirring. Mix in pears and lemon juice, boil for at least 2 minutes while stirring. Fold in cranberries, fill compote into a bowl and let it cool down a little. Pour the compote into the mould on the bottom and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the second rack from the bottom for about 10 minutes. Spread crumbles on top and bake for 20-25 minutes.

3. 3

   Simmer for about 1 minute while stirring. Mix in pears and lemon juice, boil for at least 2 minutes while stirring. Fold in cranberries, fill compote into a bowl and let it cool down a little. Pour the compote into the mould on the bottom and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the second rack from the bottom for about 10 minutes. Spread crumbles on top and bake for 20-25 minutes. Remove the tart from the oven, place on a cake rack and let it cool down. Whipped cream tastes good with it

4. 4

   Waiting time approx. 10 minutes