John Myers
Pear Tart …
The perfect pear tart … recipe with a picture and simple step-by-step instructions.
- 35 g Marzipan raw mass
- 100 g Butter
- 1 tablespoon Sugar
- 1 pinch Salt
- 3 tablespoon Ice cold water
- 200 g Flour
- 200 Milliliters Milk
- 2 tablespoon Sugar
- 35 g Milka Zartherb
- 50 Milliliters Milk
- 1 teaspoon Cocoa powder
- 2 tablespoon Food starch
- 0,5 Lemon fresh
- 2 Fresh pears (585 g)
- 3 Walnuts
- 2 Tablespoon (level) Dried cranberries
- 50 g Marzipan raw mass
- 75 g Butter
- 2 tablespoon Sugar
- 100 g Flour
- Powdered sugar
- Coarsely grate the marzipan. Knead a smooth dough from marzipan, butter, sugar, salt, water and flour. Wrap in cling film and put in the refrigerator for 30 minutes.
- Heat the milk (200 ml) with sugar. Take off the stove. Break the chocolate into pieces and melt in the hot milk. Mix the cocoa powder and cornstarch in the milk (50 ml) until smooth. Bring chocolate milk to a boil. Stir the cornstarch into the milk. Bring to the boil briefly while stirring. Take off the stove. Allow to cool slightly.
- Squeeze the lemon. Quarter, peel and core the pears. Grate coarsely and mix with the lemon juice.
- Roughly chop the walnut kernels. Cut the cranberries into small pieces.
- Coarsely grate the marzipan. Knead into sprinkles with butter, sugar and flour.
- Grease a tart pan (approx. 24 cm in diameter). Take the batter out of the refrigerator. Roll out between two layers of cling film. Place in the form and pull up one edge.
- Spread the pudding on the floor. Scatter chopped walnuts on top. Spread the grated pears on top. Sprinkle with the cranberries. Spread the sprinkles on top.
- Bake in the oven at 180 degrees for about 25 to 30 minutes. Remove from oven and allow to cool. Sprinkle with powdered sugar.
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