The Franconian Mollebusch pear has a unique aroma!
The flesh of Mollebusch pears is fine-grained, juicy and melting. Their fine aroma is perfect for making my favourite jam - pear with vanilla and a dash of Williams schnapps (find the recipe on my blog).
It is also great for baking this "lovely Tarte". But it works just as well with the "good Luise" or a ripe Williams pear.
Ingredients for a 26cm tart tin
Shortcrust pastry:
- 250 g flour (I use 405 wheat flour)
- 70 g icing sugar
- pinch of salt
- 140 g cold butter
- 1 small egg yolk
- 2 tablespoons ice cold water
For the filling:
- 80 g butter
- 350 ml milk
- 175 ml cream
- 60 g sugar
- 60 g durum wheat semolina
- 1/4 tsp ground vanilla
- 1 egg
For the topping:
- approx. 4-6 pears, peeled, halved and finely sliced
- 60 g pear jam
- a few sprigs of fresh thyme
Preparation:
1. Prepare the dough: Put all the ingredients in a bowl and either knead by hand until you have a smooth, firm dough or use a food processor.
2. Form the dough into a ball, flatten it slightly and place it in the fridge for 30 minutes, wrapped in plastic wrap.
3. Heat the oven to 170. Grease the tart tin well.
4. Now roll out the dough on the baking paper until it reaches the size of the edges of the tart tin. Place the dough in the tart tin with the baking paper side facing up and carefully press it in. The edge of the pastry should be the same height all over.
5. Leave the baking paper on the pastry and fill the tin with baking beads - blind bake the tart base for about 20 minutes. Then remove the baking paper and the baking beads and leave the base (in the tin) to cool on a cooling rack.
In the meantime, prepare the vanilla cream and the pears for topping.
Place the butter, cream, milk and vanilla in a saucepan and allow to heat up.
Mix the sugar with the semolina and slowly stir into the warm mixture (use a whisk to avoid lumps).
Stir until the cream starts to simmer - remove from the heat and beat in the egg. Stir well.
Assemble:
Pour the cream onto the tart base and smooth it out. Spread the thinly sliced pears on top.
Now put the tart back into the oven (convection) at 170°C and bake until golden brown (approx. 20-25 min).
Finally, brush the hot tart generously with the pear jam (including the edges) and sprinkle with thyme.
The tart will keep fresh for 3 days in the fridge.
Bon appetit!
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