- Mix flour, butter in small chunks, sugar, 2 eggs, and 2 yolks to create a smooth dough;
- Wrap the dough in plastic foil then let it rest for 30 minutes in the fridge;
- Cut the fresh pears in slices;
- Drain and mince the canned pears, if using a blender don't make a mousse, keep them in pieces;
- Add the lemon juice to the pears to prevent oxydation (turning brown);
- Preheat the oven at 180°C, ventilated;
- With your fingers spread quickly the dough on the baking dish, to make a 5mm thick layer (see figure
)
- Arrange the pears in a nice pattern, then fill the rest with the finely cut ones;
- Bake for 35 to 40 minutes, when the crust looks brown, but not burnt;
- Melt the chocolate with the milk, then spread it on top of the cake;
- Let it cool down for an hour, then enjoy with some whipped cream.
Tip: the amount of pears should be relative to the size of the baking dish. If you are making many small ones, like small pastry,
use up to 30% less, if making a huge one up to 20% more.
Figure:
Section of the edges of a tarte, filling procedure.
First press down the dough to be 5mm thick (1), then add the filling (2),
finally press down the edge a few millimeters higher than the filling (3).
![\begin{figure}\centering\begin{tikzpicture}
\tikzset{
hatch distance/.store in...
...3) -- (7.9,1.3) -- (7.6, 0.5) -- (7,0.5);
\par\end{tikzpicture}\par
\end{figure}](img6.svg) |
Aron Wussler