Pears Flammkuchen

Ingredients

Directions

1. 1

   Put the flour in a bowl and press a depression in the middle. Dissolve the yeast in 50 ml lukewarm water and pour into the flour bowl. Add honey and leave to rise covered in a warm place for about 10 minutes. Warm the fat. Add the fat to the yeast mixture and work everything into a smooth dough with the dough hooks of the hand mixer.

2. 2

   Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime, wash the pears, rub dry, quarter them and cut out the core. Cut quarters into slices and sprinkle with lemon juice. Drain the cranberries. Roast almonds in a pan without fat until golden brown. Mix crème fraîche, egg, sugar and vanillin sugar. Knead the dough again with your hands. Roll out the yeast dough on a well floured work surface and place it in a greased and flour-strewn square tart tin (20 x 28 cm). Spread the cream evenly on the dough. Cover with pear wedges, cranberries and almonds.

3. 3

   Mix crème fraîche, egg, sugar and vanillin sugar. Knead the dough again with your hands. Roll out the yeast dough on a well floured work surface and place it in a greased and flour-strewn square tart tin (20 x 28 cm). Spread the cream evenly on the dough. Cover with pear wedges, cranberries and almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25 minutes. Remove from the oven and serve still warm