Geneva Pear Tart

First, peel the pears, cut them in half and slice finely.

Spread a buttered 24 cm diameter baking sheet with dough and poke with a fork. Mix sugar, flour and cinnamon together and spread over the dough base.

Mix candied lemon peel, candied orange peel, pears, raisins and nut oil and spread evenly over the top. Moisten with wine, add cream and sprinkle with sugar.

Preheat the oven to 220 °C. Bake the cake for 30 minutes. Lift it onto a wire rack while it is still lukewarm.

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