Gargouillau – French Pear Tart

A great cake recipe for any occasion:

From the small Creuse department of central France, so named for the river of the same name, comes the recipe for this excellent pear cake. The French like to serve it as a dessert.

For the dough, cream the butter. Gradually add the sugar, salt and lemon zest. Stir until sugar is dissolved. One at a time, beat in the eggs. Stir in the flour mixed with baking powder and 2/3 of the milk. The dough should be hard to pull off the spoon. Stir in the remaining milk if necessary.

Remove the skin from the pears. Cut out blossoms and stem ends. Remove core with apple corer. Cut pears diagonally into small slices.

Grease a 26 cm dia. cake springform pan. Pour in a thin layer of dough and cover with a layer of pear slices. Continue in this way until dough and pears are filled into the mold. Finish with a layer of dough.

Spread butter in flakes on the dough. Put the dough on the lowest shelf in the heated oven.

Bake for 45 minutes at 200 °C.

Remove the cake from the pan and cool on a cake wire. Cut into pieces before serving. Serve cake as fresh as possible.

Serve the cake as a dessert sprinkled with sugar and cinnamon, or as a coffee cake with lightly sweetened whipped cream. The cake is also suitable for freezing.

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