Cider pear tart

Ingredients for 8 servings:

• 250 g flour
• 125 g butter
• 2 tbsp powdered sugar
• 1 egg(s)
• 1 lemon(s), untreated, zest
• 3 pears, peeled, halved, cored
• ¼ liter Brut Cider
• ¼ liter of water
• 250 g sugar
• 1 lemon(s), the juice
• 3 eggs
• 4 tbsp pear schnapps
• 2 drops of bitter almond flavor
• 10 cl crème fraîche
• 2 tbsp almond(s), flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Make a shortcrust pastry from the listed ingredients and let it rest in the refrigerator for about 1 hour. Then roll it out to fit a 24 cm tart tin and bake it blind for 10 minutes at 180°C fan-assisted oven. Poach the pears with cider, water, 150g sugar and lemon juice for about 10 minutes – they should still be firm. Let it cool in the liquid. Beat the eggs with the remaining sugar, schnapps, bitter almond flavoring and crème fraîche and pour it onto the pre-baked tart base. Place the drained pear halves on top and sprinkle with the flaked almonds. Bake for about 35 minutes at 180°C. In the meantime, reduce the cider and sugar liquid and brush it over the tart while it’s still hot.