Covered pear cake

Ingredients for 1 servings:

• 500 g flour
• 2 tbsp sugar, or powdered sugar
• 2 tsp salt
• 300 g butter or margarine
• 2 eggs (size L)
• 750 g pear(s), peeled, pitted and sliced
• 100 g sugar
• 250 ml cream or créme fraîche
• ¼ tsp pepper, freshly ground
• 1 egg yolk, lightly beaten

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

something delicious for autumn

Sift the flour, sugar, and salt into a large bowl, make a well in the center, and add the butter and eggs. Lightly mix the butter and eggs with your fingers, then knead everything together to form a crumbly dough. If necessary, add a few drops of water to help the dough stick together. Shape into a ball and wrap in cling film or aluminum foil. Refrigerate for at least 30 minutes before rolling out. Roll out two-thirds of the dough into a 3 mm thick sheet and line a shallow, round baking dish. Mix the pear slices with the sugar and cream, and add pepper, if desired. Spread this mixture onto the dough. Roll out the remaining dough thinly and cover the filling with it. Brush with egg yolk and cut a small hole in the center of the dough to allow steam to escape during baking. Bake in a preheated oven at 170-180 degrees Celsius (gas mark 2-3) for about 50 minutes, until the surface is browned.