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Apple & pear tart
25 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 770
  • Fat about 49g
  • Carbohydrates about 70g
  • Protein about 40g
This is needed
This is needed for 4 people
Topping
  • 2 apple
  • 50 g walnut kernels
  • 2 pears
  • 4 tbsp birnel (pear syrup)
Pastry dough
  • 1 rolled shortcrust pastry (approx. 32 cm in diameter)
  • 0.5 tsp cinnamon
To serve
  • 2 dl full cream
  • 150 g cream quark
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And that's how it's done
And that's how it's done
Topping
Halve the apples and pears, remove the cores, cut into segments with the skin left on, roughly chop the nuts, mix with the lemon juice and pear syrup, leave to steep for approx. 10 mins. Drain the fruit and nuts, retain the juice and set aside.
Pastry dough
Sprinkle the pastry dough with cinnamon, roll with a rolling pin, prick firmly with a fork, transfer to a baking tray (approx. 30 cm diameter). Arrange the segments of fruit on top of the pastry so that they overlap a little, sprinkle with the nuts. Fold the pastry edges inwards slightly in a wavy design.
Bake
for approx. 35 mins. on the bottom shelf of an oven preheated to 200°C. Beat the cream with the reserved juice (2-3 tbsp) and the quark until stiff, refrigerate.
To serve
Beat the cream with the reserved juice (2-3 tbsp) and the quark until stiff, refrigerate.