Tart with pear-apple spread

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:

• 200 g of flour
• 1 tsp Rapunzel Bourbon vanilla sugar with Cristallino
• ½ teaspoon Rapunzel Alpine rock salt, from Bavaria
• 100 g butter, soft
• 1 egg yolk
• 40 ml of water

For the filling:

• 2 eggs
• 1 egg yolk
• 250 g Rapunzel pear-apple spread
• 100 ml whipped cream