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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
Base
  • 1 pastry dough, rolled into a circle (approx. 270 g)
  • 3 tbsp white flour
  • 3.5 tbsp cane sugar
  • a little cinnamon
Topping
  • 6 pears (each approx. 150 g), cut into thin slices
  • 100 g dark sultanas
  • 100 g candied lemon peel
  • 0.5 dl white wine
  • 3 tbsp walnut oil
  • 1.5 dl full cream
  • 60 g cane sugar
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And that's how it's done
And that's how it's done
Base
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.
Topping
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.