Pear – Vanilla – Marzipan Tart

Ingredients for 1 servings:

• 280 g flour
• 1 pinch of salt
• 225 g butter
• 500 g pear(s), not too soft
• 200 g marzipan paste
• 2 eggs (size L)
• 1 vanilla pod(s), pulp
• 1 pack of vanilla sugar, bourbon
• 100 g whipped cream
• Mint, for decoration

Instructions

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

a sophisticated variation of a pear cake

Knead 250g flour with the salt, 125g butter, and 3 tablespoons of cold water into a smooth dough and chill for another 30-45 minutes. Peel, quarter, core, and slice the pears into long wedges. Puree the marzipan with the eggs and vanilla seeds, add the 100g butter and 30g flour, and mix well. Roll out about 3/4 of the chilled dough, line a 26cm tart tin with it, pour in the marzipan mixture, and place the pear slices in as desired, pressing them in lightly. Roll out the remaining dough into a crust, place it on top of the filling, pressing the edges together firmly and pricking the top several times with a fork. Bake the tart in a preheated oven at 150-190°C (300-375°F) for about 45 minutes, depending on the type of oven. Remove the tart from the oven and sprinkle with vanilla sugar while it’s still warm. Once cooled, garnish with whipped cream, a few pear slices, and mint leaves.