Tarte De Poires – Pear Tart

A cake recipe for all foodies:

Michael Merz: The recipe comes from the collection of a Vaudois farmer’s wife, who ever serves this dessert at the end of the grape harvest.

(*) Ingredients for a tart pan of 24 to 28 centimeters in diameter Peel and core the pears. Cut the halves or quarters into very fine slices. Mix everything in a baking bowl with the semolina sugar and the cognac. Sprinkle with plenty of ground pepper. Sprinkle with the grated lemon zest, cover with plastic wrap and let it sit in the refrigerator for two to three hours.

Divide the dough into two parts at a ratio of four to six. Roll out the larger part and use it to line the pan. The edges of the dough may generously overlap the edge of the mold.

Prick the bottom with a fork and place everything together in the refrigerator. Cut the smaller part of the dough to the size of the tart pan. Put it in the refrigerator as well.

Preheat the oven to 220 °C.

Drain the pear slices well. Cover the bottom of the pastry as evenly as possible. Place the ‘top sheet’ on top of the filling. Connect the edges of the dough well with each other.

Beat the egg well with a little water and let a little sugar melt in it. With a pointed kitchen knife or very sharp scissors, make a few one-centimeter cuts in the dough cover. Spread a thin layer of the egg mixture over the top.

After ten minutes, sprinkle the tart again.

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