Pear tart
Description
The recipe won't take much time. The special feature of this pie is that it's baked with the filling on the bottom, so the fruits caramelize, and then the pie is flipped over before serving. There are many variations with different fruits; the key is to choose firm ones so they don't turn into jam during baking. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Prepare the dough: mix flour, 1 tablespoon of sugar, salt, add butter (120 grams) and mash it with your hands. Add sour cream and mix with a fork, form the dough into a ball and refrigerate for 1 hour. Place the remaining butter in a frying pan.
- 2
Step 2
2. Place the skillet over heat and melt it. Add 2/3 cup of sugar and remove the skillet from the heat.
- 3
Step 3
3. Wash and peel the pears, cut one pear in half, and slice the rest lengthwise into 4 pieces. Add lemon juice and 2 tablespoons of sugar.
- 4
Step 4
4. Place the pear half in the center of the skillet with the oil and sugar, and arrange the remaining slices tightly in a circle around it.
- 5
Step 5
5. Return the skillet to the heat and bring the mixture to a boil.
- 6
Step 6
6. Cook the pears without stirring for about 15-20 minutes, until caramel forms. Remove the pears from the heat and add nutmeg.
- 7
Step 7
7. Remove the dough from the refrigerator and roll it out into a round sheet. Cover the pears with the dough, tucking the edges down tightly.
- 8
Step 8
8. Bake the tart in a preheated oven at 180 degrees for 35-45 minutes.
- 9
Step 9
9. Remove the skillet from the oven, cover it with a plate, and carefully flip it over.
- 10
Step 10
10. Let the finished cake cool to room temperature and serve.