Autumn Pear Cake From the Tray




Rating: 3.61 / 5.00 (196 Votes)


Total time: 1 hour

Servings: 20.0 (servings)

For the short pastry:








For the topping:









Also:



Instructions:

For the pear tart, first prepare the shortcrust pastry.

For the shortcrust pastry, crumble the flour with the butter, quickly knead with the remaining ingredients to form a smooth dough and leave to rest in a cool place for 30 minutes.

For the topping, mix the pears with the lemon juice. Mix well the sour cream with the egg, sugar, raisins and custard powder.

Preheat the oven to 180 degrees. Roll out 2/3 of the dough to the size of a baking tray and place it on the tray lined with baking paper.

Prick the dough base several times with a fork. Spread the pears on the dough first, then spread the topping evenly over the pears.

Roll out the remaining dough and cut strips about 0.5-1 cm wide. Then lay these over the topping in a lattice fashion.

Brush the pastry lattice with the beaten egg. Bake the pear tart in the preheated oven for about 50 minutes until golden brown.

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