Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Pear tart
50 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 463
  • Fat about 25g
  • Carbohydrates about 50g
  • Protein about 8g
This is needed
This is needed for 8 piece
Dough
  • 4 pears
  • 2 tsp lemon juice
  • 1 tbsp water
  • 50 g butter
  • 150 g sugar
  • 2 eggs
  • 1 pinch salt
  • 1 organic lemon
  • 250 g ground hazelnuts
  • 1 tsp baking powder
  • 100 g white flour
Topping
  • 4 pears
  • 1.5 tbsp sugar
Apricot glaze
  • 100 g apricot jam
  • 1 tbsp water
Tools
  • For a spring form tin approx. 24 cm diameter, based lined with baking paper, sides greased
View these products
And that's how it's done
And that's how it's done
Prepare the tin
Line a spring form tin (24 cm diameter) with baking paper, grease the rim.
Dough
Peel and core the pears and chop into pieces. Simmer the pears, lemon juice and water, covered, over a low heat, for approx. 10 mins. until soft, puree, leave to cool.
Mix the butter, sugar and salt in a bowl. Add the eggs and continue to stir until the mixture becomes paler in colour.
Grate in the lemon zest, pear puree and nuts.
Mix the flour and baking powder, mix into the dough and transfer to the prepared tin.
Topping
For the topping, peel and core the pears, halve them and slice into them very finely, so that they don't fall apart, then arrange on the dough. Sprinkle over the sugar.
Bake
for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, place on a cooling rack and allow to cool completely.
Apricot glaze
Heat the apricot jam and water in a small pan and coat the pear tart with the mixture.