Put the butter in the freezer for one hour. Mix the wholemeal flour with water, curd, honey and spices. Coarsely grate the butter with the rösti grater. Knead quickly, form into a ball and put in the fridge. Leave to rest for about thirty minutes.
In the meantime, for the topping, sweeten the curd with the pear syrup.
Rinse the fruit, cut off or core as necessary. Crush a quarter of the fruit and mix into the curd.
Roll out the dough onto a round baking tray and prick with a fork. Pre-bake in the oven at 180 °C for fifteen to twenty minutes blind, i.e. without topping. Cool. Spread the curd mixture on the pastry base and top with the fruit. Serve immediately.
This shortcrust pastry base can be kept in the refrigerator for a few days and can be topped with fruit if required. The amount of water added varies according to the dryness of the cereal.
Tips for shortcrust pastry : all ingredients must be cooled down
Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!