Desserts

Tart with pear-apple spread

Name: Tart with pear-apple spread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 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; 2 eggs; 1 egg yolk; 250 g Rapunzel pear-apple spread; 100 ml whipped cream

Ellen Panescu

60 Min.

Only 1 portion

Info

Perptime 15 Min.
Resttime 30 Min.
Baketime 45 Min.

Ingredients

Portions

200 g of flour
1 Bourbon vanilla sugar with Cristallino HIH
1 Alpine rock salt, Germany
100 g butter, soft
1 egg yolk
40 ml of water
2 eggs
1 egg yolk
250 g Pear-apple spread
100 ml whipped cream

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

Pear-apple spread

Bourbon vanilla sugar with Cristallino HIH