For the crust: 1/2 cup of sugar, 2/3 cup of butter or margarine, 1 3/4 cups of all-purpose flour, and 1 egg. For the filling: 6 medium-sized pears, peeled and cut into 4 pieces each.
1 cup of sugar
1/2 cup of water
1 tablespoon of lemon juice
chantilly cream for decoration (optional)
For the crust: 1/2 cup of sugar, 2/3 cup of butter or margarine, 1 3/4 cups of all-purpose flour, and 1 egg. For the filling: 6 medium-sized pears, peeled and cut into 4 pieces each.
1 cup of sugar
1/2 cup of water
1 tablespoon of lemon juice
chantilly cream for decoration (optional)
Mix all the crust ingredients together until smooth
Open the crust in the bottom of a removable tart pan with a diameter of 28 cm
Bake the crust in a moderate oven (180°C) until it is lightly golden brown
While the crust is baking, prepare the filling: in a saucepan, mix the sugar and water over low heat until it forms a thick syrup
Add the pears and cook until they are tender
Remove from heat and add lemon juice
Let cool
When the crust is baked, open the tart pan, place the crust on a plate, and cover with pear pieces
Pour the filling over the pears
Decorate with chantilly cream (optional)
Serves 10 people
If desired, make two recipes.
