Pear Tart with Caramel Ice Cream

Flour on the surface form, press a bulge in the center. Pour in egg yolks, sugar and salt. Cut the well cooled butter into pieces, spread evenly on the edge of the flour. Quickly knead all ingredients into a smooth shortcrust pastry. Form into a ball, wrap in plastic wrap and rest for an hour.

In the meantime, rinse the pears and remove the skin, if desired. Quarter them, remove the core, cut the quarters into evenly thin wedges. Immediately turn to the other side in the juice of one lemon.

Roll out the dough thinly on the floured surface, line a well-greased tart pan (diameter 26 cm) with it, press a very small rim upwards. Spread the bottom of the dough with jam. Place pear slices on top like a roof tile. Dust with powdered sugar and cinnamon, cover with almond flakes and butter flakes.

Bake at 225 degrees (gas: level 4) for about 25 minutes.

Cool the tart a little, remove from the pan and cut into pieces. Dust with powdered sugar and arrange on four plates, each with a scoop of ice cream. Garnish with lemon balm if desired.

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