Pear Tart

For the pear tart, place flour and fine cornstarch in a large enough bowl. Add the egg yolks, sugar and the soft fat.

Knead everything together into a dough, refrigerate. Peel, halve, core and score pears in a fan shape. Sprinkle with juice of one lemon.

Roll out dough and line a cake springform pan ( 26 cm ø ) with it, raising a small rim. Prick the bottom several times with a fork.

Place the pears with the cut side down on the dough base. Fill the gaps with walnut kernels and bake in a heated oven (E: 200-225 °C /G:level 3-4) for 45-55 minutes.

Stir the pear slaw and pear brandy. Brush the cake with it while it is still warm.

Preparation Tip:

If you like, you can use almonds instead of walnut kernels for the pear tart.

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