Pear tart

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 1 pinch of salt
• 25 g sugar
• n. B. Water, ice cold
• 2 eggs
• 125 ml whipped cream
• 50 g sugar
• 1 vanilla pod(s)
• Pear(s), or nectarines or apples

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

also very tasty with nectarines and apples

Dough: Mix flour with salt and sugar. Add the butter in small pieces. Knead everything well with chilled hands. If the dough is too crumbly, add a little water (1-2 tbsp). Press the dough into the springform pan to create a rim about 2 cm high. Chill in the pan for 60 minutes. Cut the fruit into slices and arrange them fan-shaped on the base. Glaze: Beat the eggs with cream, sugar and the seeds of the vanilla pod and pour over the fruit. Bake in a preheated oven at 200°C (top and bottom heat) for about 25 minutes. Tip: The top of the cake browns quickly, but the pastry needs time to cook through. I always place the tart near the bottom of the oven or only use bottom heat at the end to ensure the pastry is really cooked through.