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urdinkel.ch

The most precious grain.

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PureSpelt pear tart

Preliminary time: approx. 2 hours

Preparation time: approx. 40 minutes

Baking or cooking time: approx. 35 minutes

For one round baking tin of approx. 30 cm diameter

Dough

250 g of PureSpelt white flour
125 g of salted butter, cut into pieces
3 tablespoons of sugar
3-4 tablespoons of water

Filling

6 ripe pears, peeled, halved and with the core removed; if desired with the stem still attached
A little lemon juice
4 dried figs, finely chopped

Topping

2.5 dl cream
1 organic orange, grated peel
1/2 teaspoon of cardamom, crushed or grated
3 eggs
4 tablespoon of sugar
A few drops of lemon juice

1

For the dough, use your hands to mix together the flour and the butter to form a fine crumbly mixture. Mix in the sugar. Add the water and fold in to form a smooth dough; do not knead. Wrap in cling foil and store in a refrigertor for 1-2 hours.

2

Roll out the dough on a lightly floured surface to the size of the baking tin. Lay the dough in the pre-buttered baking tin. Use a fork to prick the base in several places.

3

Lay the pear halves onto the dough base. Brush the pears with lemon juice. Spread the chopped figs evenly over the pears.

4

For the topping, mix together all the ingredients and pour evenly over the base.

Baking

Bake the tart for 30-35 minutes on the lowest shelf of an oven preheated to 200°C. Serve luke warm or cold.

Source:

IG Dinkel, Judith Gmür-Stalder

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IG Dinkel, 3552 Bärau