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
250 g of PureSpelt white flour
125 g of salted butter, cut into pieces
3 tablespoons of sugar
3-4 tablespoons of water
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
2.5 dl cream
1 organic orange, grated peel
1/2 teaspoon of cardamom, crushed or grated
4 tablespoon of sugar
A few drops of lemon juice
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.
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.
Lay the pear halves onto the dough base. Brush the pears with lemon juice. Spread the chopped figs evenly over the pears.
For the topping, mix together all the ingredients and pour evenly over the base.
Bake the tart for 30-35 minutes on the lowest shelf of an oven preheated to 200°C. Serve luke warm or cold.
IG Dinkel, Judith Gmür-Stalder