John Myers
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Baking: Pear and Wine Tart
The perfect baking: pear and wine tart recipe with a picture and simple step-by-step instructions.
the shortcrust pastry
- 80 g Sugar
- 160 g Butter, cold
- 100 g Wheat flour type 550
- 140 g Spelled flour type 630
- 1 tablespoon Lemon sugar
- 1 pinch Salt
the wine layer
- 300 ml Wine, dry – here a Silvaner
- 250 g Quark 40%
- 3 piece Eggs “L”
- 100 g Powdered sugar
- 0,5 piece Tonka bean
the fruit layer
- 4 piece Pears, soft
- 1 packet Cake topping, of course
also
- Fat and crumbs for the mold
- Legumes for blind baking
the shortcrust pastry
- Make a shortcrust pastry from sugar, butter, flour with salt and lemon sugar, roll it out between two layers of cling film and place in a greased and crumbled tart pan (29cm), pull up the edges and cut off the excess dough.
- Cool the mold with the dough for about an hour. Preheat oven to 180 degrees.
- Place baking paper on the dough and fill up with legumes. Now blind-bake the cake at 180 degrees. Remove the legumes and bake for another 10 minutes. Take out and let cool down a bit. Let the tube cool down to 120 degrees.
the wine layer
- Put all the ingredients in a large saucepan and heat slowly while stirring constantly. Don’t let it boil, because we don’t want any scrambled eggs. As soon as the mass has thickened a little – about 10-15 minutes – spread it on the pre-baked shortcrust pastry base and let it set in the oven at 120 degrees for about 30 minutes.
the fruit layer
- Peel the pears, remove them from the body and cut into wedges. Prepare the icing according to the instructions. Spread the pear wedges on the cake and cover with icing. Put in a cool place.
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