Preparation
Pastry
Prepare the pastry by mixing the butter and sugar, then the flour.
When the mixture resembles coarse semolina, incorporate the egg, rum, and a pinch of salt.
Form into a ball and let rest in the fridge for 1 hour.
Filling
Line a 26 cm tart pan and prick the base thoroughly.
Cover with dried beans and blind-bake for 15 min at 180° C.
Arrange the pear slices in overlapping circles on the pastry.
Beat together the cream, eggs, rum, sugar, cinnamon, and nutmeg, then pour over the pears.
Sprinkle with coarsely chopped walnuts and dust with sugar.
Bake at 200° C for 35 min.
Serve warm.
For 4 people
Preparation : 30 min
Cooking : 50 min
Ingredients and products
- 200 g flour
- 100 g butter
- 50 g sugar
- 1 egg
- 1 tbsp rum
- 4 peeled and lemon-brushed pears
- 50 g walnuts
- 2 eggs
- 1 dl cream
- 30 g sugar
- a pinch of cinnamon and nutmeg
