Swiss tarts: even if you are not from Geneva, this pear tart will be divine as a dessert or snack.
Preparation: 30 minutes
Cooking time: 35 minutes
Difficulty: Medium
Quantity: 8 people
Ingredients :
Cake batter :
- 200g flour
- 0.5 tsp salt
- 75 g butter, in pieces, cold
- 1 dl of water
Filling :
- 3.5 tbsp raw sugar
- 3 tbsp flour
- a little cinnamon
- 8 pears, sliced
- 100 g dark (dried) sultana grapes
- 100 g lemonade
- 0.5 dl of white wine (e.g. Swiss white wine Château Barillet Bio; Coop)
- 3 tbsp walnut oil
- 1.5 dl of whole cream
- 60 g of raw sugar
Recipe :
- Mix flour and salt in a bowl. Add the butter, work by hand until you obtain a uniformly lumpy mass. Add the water, quickly bring together into a soft dough without kneading. Flatten the dough, set aside for approx. 30 min covered and refrigerated.
- Mix sugar, flour and cinnamon, spread over the base of the dough.
- Mix the pears and all the ingredients well, including the oil, and spread over them.
- Mix the cream and brown sugar, water.
Additional information:
- Mold: For a sheet metal mold Ø approx. 30cm
- Cooking time: approx. 35 min at the very bottom of the oven preheated to 220° C. Remove, leave to cool on a rack, unmold.
- Preparation in advance: 1 day before, keep covered.
