Pear tart with marzipan

Ingredients for 1 servings:

• 250 g flour
• 125 g butter, cold
• 210 g sugar
• pinch(s) of salt
• 4 m.-sized eggs
• 3 bulb(s)
• 3 tbsp lemon juice
• 150 g marzipan paste
• 150 g cream
• 1 tsp lemon zest, grated
• 2 tbsp powdered sugar
• Fat, for the shape
• Flour , for the work surface

Instructions

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

Quickly knead the flour, butter cubes, 60g sugar, a pinch of salt, and 1 egg until smooth. Shape into a ball, wrap in cling film, and chill for about 30 minutes. Peel the pears, halve and core them, make several 3cm deep cuts lengthwise on the curved side, and drizzle with lemon juice. Preheat oven to 180°C (160°C fan oven). Grease a 28cm tart tin. Roll out the dough on a floured surface, line the tin, and pull up one edge. Finely dice or grate the marzipan and mix with half the cream until smooth. This is best done with a hand blender. Add the remaining cream, sugar, 3 eggs, and lemon zest, and fold in. Pour 1/3 of the mixture onto the dough. Place the pears in a circle, curved side up. Carefully pour in the remaining egg cream. Bake in the oven for about 40 minutes until golden brown. Remove from the oven and let cool. Dust with powdered sugar. Also delicious with apples.