Crust
2 cups (ch) of wheat flour, approximately
1 pinch of salt
1/2 cup (ch) of butter
2 tablespoons (sop) of water
Filling
1 1/2 cups (ch) of sugar
1/2 cup (ch) of butter
2 kg of pears
Crust
2 cups (ch) of wheat flour, approximately
1 pinch of salt
1/2 cup (ch) of butter
2 tablespoons (sop) of water
Filling
1 1/2 cups (ch) of sugar
1/2 cup (ch) of butter
2 kg of pears
Crust: mix flour, salt, and butter
Add the water and knead until the dough comes away from your hands
If necessary, add a little more flour
Let it rest for 15 minutes and roll out the dough on a floured surface. Reserve
Filling: place the butter in the tart mold and melt over low heat
Add one cup of sugar and mix well
Remove from heat and reserve
Pare the pears, remove seeds, and cut into 2cm pieces
Distribute them at the bottom of the tart mold, sprinkle with remaining sugar and return to medium heat
When the pears are soft and the syrup is golden brown, remove from heat and let cool
Assembly: place the rolled-out dough over the pears and gently press the sides
Place in a preheated oven and bake until the crust is golden brown
Remove from mold and serve warm.
