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Tart with pear-apple spread

Details


  • Preparation time 15 min
  • Baking time: 40-45 min
  • Rest period: 30 min
by
Ellen Panescu

Method


Preheat oven to 200 ° C convection.

Mix flour, sugar and salt in a large bowl and add butter in pieces. Then knead with water and egg yolk to a homogeneous dough and let rest for at least half an hour in the refrigerator. Then roll out the dough, place in a tart tin and prick small holes in the ground with a fork. Bake the soil for about 15-20 min.

For the filling, stir the eggs, egg yolk, pear-apple spread and cream until smooth with a whisk. Put the stuffing on the ground and bake for about 20-25 min. Allow the tart to cool on a wire rack.

Ingredients


For the shortcrust pastry:For the filling:

Rapunzel Products


1500645 Pear-apple spread
1460670 Bourbon vanilla sugar with Cristallino, HAND IN HAND
1200150 Alpine rock salt, from Bavaria
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de