Pear Tart with Agave Syrup

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Pear Tart with Agave Syrup
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 35 min.
Ready in

Ingredients

for
1
For the dough
200 grams
50 grams
1 pinch
100 grams
Margarine (for the tart pan)
Pastry flour (for the tart pan)
Pastry flour (for the work surface)
dried Legumes (for blind baking)
For the topping
2
large, sour Pears
2 tablespoons
6 tablespoons
2 tablespoons

Preparation steps

1.

For the dough, mix together the flour, sugar, salt and margarine and quickly knead into small pieces. Mix in 4-5 tablespoons cold water with hands until the dough is smooth. Shape into a disc, cover with plastic wrap and refrigerate for 1 hour. 

2.

Preheat the oven to 200°C (approximately 400°F). Grease the tart pan with margarine and dust with flour. Roll out the dough on a floured surface. Shape it into a rectangle slightly larger than the tart pan. Press the dough into the pan and trim the crust. Cover with parchment paper and baking beans. Blind bake for 15 minutes. Remove from the oven and discard the paper and baking beans.

3.

Peel the pear so that the stem remains on the fruits. Cut in half lengthwise and core. Score each half with a sharp knife cut like a fan and sprinkle with lemon juice. Place the pears on the tart and coat with 2 tablespoons agave. Bake in the oven for about 20 minutes. Warm the remaining agave with the quince jelly and brush the tart with it. Bake another 5-10 minutes. Remove, let cool and serve lukewarm.