John Myers
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Pear Brittle Tart
The perfect pear brittle tart recipe with a picture and simple step-by-step instructions.
Make brittle
- 0,75 packet Donated almonds
- 3 tablespoon Sugar
Viennese soil:
- 3 Pc. Eggs
- 120 g Sugar
- 1 pinch Salt
- 1 pinch Grated vanilla pod
- 100 g Liquid butter
- 200 g Sifted flour
- 1 teaspoon Baking powder
additionally:
- 2 Pc. Pear fresh
apricot:
- 2 Pc. Quittengelee
- Granulated sugar
Brittle:
- Heat the pan, add the sugar and almonds, caramelize while stirring constantly. Put on a plate, let cool.
Ground :
- Melt the butter, let it cool down. Mix eggs with sugar + salt for 10 minutes until foamy, a whitish, creamy mass should result.
- Sift flour + baking powder in, fold in. Add brittle.
- Add butter.
Baking pan :
- Butter and sprinkle with breadcrumbs.
Pears:
- Halve, cut out the core. Cut 6 columns from the half, lay them on the floor (picture)
- Spread the dough on top, smooth out. Bake at 160 ° C for approx. 30 min.
- Loosen the edge of the springform pan with the knife and remove it. Turn the cake out onto a rack. 2. Take the grid and turn it over again. Pears must be up! Let cool down.
- Quittengelee own production, heat until it becomes liquid. Put it on one side and brush the cake with it. Immediately add granulated sugar. Cake has to rest again.
- Cake in the cut.
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