Pear Torte Recipe
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Its truly simple as there are no fancy method and equipment needed.
Pear torte recipe. Reserve 4 or 5 slices of pear. Place a small pan over a medium-low heat and add the 100g of sugar and water. Peel and core pears.
Preheat oven to 350F 180C. 2 cups red Bordeaux wine. Line the bottom of the pastry with pie weighs or aluminum foil filled with bean or raw rice on top.
Now carefully arrange the pear slices in the crust prepared circle in a circular manner. Layer on the groups of pears fanning them in. Lightly butter and flour an 8 12- or 9-inch 22- or 23-cm springform pan.
Arrange the pear slices on top of the brown sugar mixture in the skillet. Gently cook until nice and golden brown swirling the pan instead of stirring. Place the dough in an 11 inch spring form pan with a removable bottom.
Once done allow the tart to come to room temperature. 2 cups cold water combined with 1 tablespoon lemon juice in a mixing bowl. Begin by making a caramel.
Bake in preheated oven for 40 45 minutes until golden and toothpick comes out clean. Flour and butter are rubbed. Roll out the dough on a well floured surface.
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