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Geneva pear tart
30 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 432
  • Fat about 19g
  • Carbohydrates about 59g
  • Protein about 4g
This is needed
This is needed for 8 pieces
  • 1 pastry dough, rolled into a circle (approx. 270 g)
  • 3.5 tbsp cane sugar
  • 3 tbsp white flour
  • a little cinnamon
  • 6 pears (each approx. 150 g), cut into thin slices
  • 100 g candied lemon peel
  • 100 g dark sultanas
  • 0.5 dl white wine
  • 3 tbsp walnut oil
  • 60 g cane sugar
  • 1.5 dl full cream
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And that's how it's done
And that's how it's done
Unroll the pastry and place in a tin (approx. 30 cm in diameter) along with the baking paper, prick the base firmly. Mix the sugar, flour and cinnamon and sprinkle on the pastry base.
Mix the pears with all the other ingredients up to and including the oil, spread over the pastry base. Mix the cream and brown sugar together, pour over the pear mixture.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, allow to cool a little on a cooling rack and serve lukewarm or cold.