Tarte aux poires with the noix

Ingredients for 1 servings:

• 230 g flour
• 1 tsp baking powder
• 175 g butter
• 50 g sugar
• 50 g sour cream
• 1 egg yolk
• 3 pear(s), ripe
• 3 tbsp jam (apple jelly or apricot jam)
• 30 g butter
• 100 g nuts (e.g. almond flakes and a few pine nuts)
• 100 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Shortcrust pastry tart with pears and crispy nut topping

For the shortcrust pastry, mix the flour and baking powder and add the cold butter in small pieces. Add the sugar, sour cream, and egg yolk and quickly knead everything into a dough. Wrap the dough in plastic wrap and chill for at least 30 minutes (I usually prepare the dough the day before and refrigerate it overnight). Roll out the chilled dough between plastic wrap and line a greased tart tin with it. Peel and core the pears, and slice them thinly. Starting from the outside, arrange the pears on the shortcrust pastry. Bake the tart in the preheated oven at 175°C for about 40 minutes. About halfway through baking, cover the tart with aluminum foil if necessary to prevent the pears from overbrowning. Remove the tart from the oven, let it cool slightly, and then remove from the tin. Brush with the slightly warmed apple jelly. For the nut topping, heat the butter in a pan and toast the nuts until light brown. Sprinkle the sugar over the top and let it caramelize. Sprinkle the nut mixture over the tart.