Pear tart

Ingredients for 1 servings:

• 130 g butter, cold
• 65 g powdered sugar
• 1 egg(s)
• 200 g flour
• ½ lemon(s), zest
• Flour , for the work surface
• 1 kg pear(s)
• 1 lemon(s), juice
• 3 eggs
• 250 ml cream
• 150 g sugar
• 1 packet of vanilla sugar

Instructions

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

In a large bowl, first mix the butter and sugar with the egg. Then add the flour and lemon zest and knead everything as quickly as possible into a smooth dough. Shape the shortcrust pastry into a ball, wrap it in aluminum foil, and let it rest in the refrigerator for at least 3 hours. Roll out the shortcrust pastry to a thickness of about 3 millimeters. Line the tart tin with it, pulling up the edges. Prick the pastry base several times with a fork. Chill the tin. Peel the pears, halve them, and remove the cores. Cut the pear halves into finger-thick wedges. Immediately drizzle with lemon juice. Drain the pear slices and arrange them in a fan-shaped circle (from the outside in) on the pastry base. For the glaze, whisk together the eggs, cream, sugar, and vanilla sugar. Pour the cream glaze over the fruit. Bake the pear tart immediately in the lower part of a preheated oven at 220°C for about 25 minutes until golden brown. Let cool on a wire rack.