Search
by Ingredient

Pear Galette

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Pear Galette

Pear Galette

 

Yield

1 servings

Prep

50 min

Cook

60 min

Ready

2 hrs

Ingredients

For the dough
150 grams pastry flour
50 grams ground almonds
1 punch salt
75 grams sugar
1 egg
120 grams butter (cut in pieces)
pastry flour (to work)

For the filling
2 pears
2 tablespoons lemon juice
4 cloves
2 centiliters pear brandy
1 tablespoon powdered sugar
250 grams quark
1 egg
100 grams creme fraiche cheese
2 tablespoons honey
2 tablespoons vanilla sugar
powdered sugar (for dusting)

Ingredients

For the dough
150 grams pastry flour
50 grams ground almonds
1 punch salt
75 grams sugar
1 egg
120 grams butter (cut in pieces)
pastry flour (to work)

For the filling
2 pears
2 tablespoons lemon juice
4 cloves
2 centiliters pear brandy
1 tablespoon powdered sugar
250 grams quark
1 egg
100 grams creme fraiche cheese
2 tablespoons honey
2 tablespoons vanilla sugar
powdered sugar (for dusting)

Directions

  1. For the dough: Mix the flour with the ground almonds, salt, sugar, egg, and butter and knead into a smooth dough. Prom a ball and wrap in plastic. Chill for 30 minutes.
  2. Preheat the oven to 180°C (approximately 350°F). Line a tart pan with parchment paper.
  3. For the filling: Rinse the pears. Cut in half and remove the core. Cut into thin slices. In a bowl, mix the lemon juice, cloves, brandy, and powdered sugar. Toss with the pears.
  4. Mix the quark with the creme fraiche, egg, honey, and vanilla sugar until smooth.
  5. Roll out the dough on a floured surface and line the tart pan.


* not incl. in nutrient facts Arrow up button

Comments


 

 

 

Email this recipe