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Pear & apple tart
15 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 530
  • Fat about 3g
  • Carbohydrates about 23g
  • Protein about 0g
This is needed
This is needed for 8 piece
To caramelize
  • 80 g ground cane sugar
  • 25 g butter
  • 500 g apple (e.g. Braeburn), cored, cut into slices approx. 2 mm thick
  • 500 g pears (e.g. Kaiser Alexander), cored, cut into slices approx. 2 mm thick
  • 1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
Return to the oven
  • icing sugar to dust
Tools
  • One tart tin (approx. 28 cm in diameter), base lined neatly with baking paper
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And that's how it's done
And that's how it's done
To caramelize
Sprinkle the sugar over the prepared tart tin.
Approx. 6 mins. in the lower half of an oven preheated to 220 °C until the sugar turns a light brown colour. Remove from the oven.
Spread the knobs of butter on top of the caramel, arrange the apples and pears on top.
To bake
Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven.
Firmly prick the pastry with a fork and lay loosely over the fruit. Make a rim between the fruit and the edge of the tin.
Return to the oven
Approx. 15 mins. Remove the tart, leave to stand for approx. 2 mins., carefully tip out onto a plate. Remove the baking paper, dust with icing sugar, serve lukewarm.