One of my favorite german sweets is a pear tart. What a perfect time of year to make one with pears coming into season and needed to take something to a potluck dinner 🙂
My favorite recipe from “Das Buch vom Backen – Die Grosse Schule” is listed below – it is a pear and almond tart.
90g cold butter (diced)
2 egg yolks
1-2 Tbsp ice-cold water (optional – use only if dough does not form a ball)
- Combine the flour and the butter, by rubbing in the butter into the flour, until it appears crumbly.
- Mix in sugar.
- Make a well in center add in the egg yolks with a fork until pastry will stick slightly together to form a ball. If you think it is still too dry add 1 Tbsp of cold water
- Put the mixture in glad wrap and place in the fridge for 30 minutes
- After 30 minutes, place the dough between two plastic pieces of glad wrap and roll the dough out into a circle big enough to fit into a 24cm (~12 in. ) spring form cake tin.
- Place dough in the tin, with baking paper covering the dough and weighed down with a pie weight. Place in the oven at 180 degrees C (350 degrees F).
- Bake blind (i.e. covered) for 10 minutes, then take off the paper and pie weight bake for 10 more minutes.
- Allow the pastry to cool.
165g softened butter
135g almond flour
1 1/2 Tbsp Flour
2 ripe pears (sliced)
- Cream the butter and the sugar in a bowl for approximately 30 seconds.
- Add one egg at a time and mix into the cream mixture until well blended
- With a metal spoon mix in the almond flour and flour
- Place the filling mixture into the pastry.
- In a cross formation, place the pears into the filling; largest slices (outside edge) to smallest slices (towards the center).
- Place the tart into the oven and bake at 180 degrees C (350 degrees F) for 50 minutes. You need to ensure that the center is cooked.
- Take of the spring form cake tin, and allow the tart to cool for two hours.
- To serve, sprinkle confectionary sugar (powdered sugar/icing sugar) on top; and serve. The tart goes great with a dollop of whip cream.
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