Pear tart with egg cream
6 servings
60 minutes
Pear tart with egg cream is an elegant dessert embodying the sophistication of French cuisine. The delicate, tender pastry creates a base for juicy pears that reveal their soft fruity flavor when soaked in sweet vanilla cream. This tart harks back to classic French pies when bakers used seasonal fruits to create refined desserts. It is perfect for a cozy family tea or festive dinner, especially when complemented with a scoop of vanilla ice cream. The light acidity of lemon juice in the dough enhances the sweetness of the filling, while powdered sugar adds a finishing touch. Pear tart is a balance of textures and flavors that provides a sense of harmony and refined enjoyment.
1
Preheat the oven to 180 degrees. Place baking paper in the tart pan or grease it with oil.
2
For the crust: mix flour, 50 grams of sugar, salt, grate cold butter, and make crumbs. In a bowl - mix the yolk, water, and lemon juice. Add to the flour mixture, knead the dough. Spread the dough in the bottom of the mold, make edges, prick the crust with a fork, and place the mold with the dough in the refrigerator for half an hour.
- Wheat flour: 140 g
- Sugar: 75 g
- Salt: pinch
- Butter: 85 g
- Egg yolk: 1 g
- Water: 2 teaspoons
- Lemon juice: 1 teaspoon
3
Take the cake out of the fridge and bake in a preheated oven for 15-20 minutes. Let it cool.
4
For the cream - mix 2 eggs, vanillin, and sugar (25 grams). Whisk well. Slice the pears and place them on the crust, then pour the cream on top.
- Chicken egg: 2 pieces
- Vanillin: 1 teaspoon
- Sugar: 75 g
- Canned Pears in Light Syrup: 600 g
5
Send to the oven for 10-15 minutes until ready.
6
Cool the finished tart, sprinkle with powdered sugar. Serve with a scoop of vanilla ice cream.
- Powdered sugar: to taste