Active: 20 min. / Total: 1 hr. 20 min / Serves: 8

img_1373

Ingredients:
1 Sheet Puff dough
3 Pears from your garden
4.5 oz. Butter room temperature
1 Cup self-rising flour
½ Cup sugar
2 Eggs
2 Tablespoons brown sugar

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Grease and Flour a 9inch Spring Form Pan. On a lightly floured surface with a floured rolling pin roll. roll out the puff dough about 1/8-inch-thick and arrange the dough on the bottom of the spring form. Remove the excess. Don’t put tension on the dough. Prick the base of the pastry with a fork (so that the dough doesn’t puff). Line the tart pan with baking parchment and fill with ceramic baking beans or dried pulses. Bake blind for about 20 minutes. Remove the parchment paper and the beans or the pulses.2. In the meantime, reduce the heat of the oven to 375 degrees Fahrenheit. Put in the food processor: butter, flour, sugar, eggs. Whisk until you have a homogeneous dough. Cover the baked puff dough with this mixture.

2. In the meantime, reduce the heat of the oven to 375 degrees Fahrenheit. Put in the food processor: butter, flour, sugar, eggs. Whisk until you have a homogeneous dough. Cover the baked puff dough with this mixture.3. Peel the pears, cut them in 4 parts. Put the pear parts on top of the cake mixture and press them

3. Peel the pears, cut them in 4 parts. Put the pear parts on top of the cake mixture and press them in the mixture. Sprinkle the surface of the cake with the brown sugar.4. Put the spring form pan in the oven

4. Put the spring form pan in the oven on 375 degrees Fahrenheit for about 40 minutes or until done.5. Take out of the oven. Open the spring form and slide the pear tart on a wire rack to cool down.

5. Take out of the oven. Open the spring form and slide the pear tart on a wire rack to cool down.

Bon Appétit