Pear Cake

Ingredients

• 250 g flour
• 160 g butter
• 1 egg
• 80 g sugar
• 1 pinch salt
• flour (for working)
• butter (for the pan)
• 1 sheet parchment paper
• 200 g legumes (common varieties are chickpeas or white beans)
• 200 g Sour Cream
• 150 g yogurt
• 200 g quark (well drained)
• 1 lemon (juice)
• 100 g sugar
• 150 ml heavy cream (at least 30% fat)
• 1 packet gelatin powder
• 4 ripe pears (e.g., Williams Christ pears)
• 20 ml pear brandy
• 1 packet clear cake glaze
• 250 ml clear pear juice

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with upper and lower heat. Make a shortcrust pastry from all ingredients, wrap in cling film, and chill for about 30 minutes. Then roll out on a floured surface and place in a buttered tart pan, shaping a rim. Lay parchment paper and legumes over the base and bake blind for 15-20 minutes. Remove from oven, discard parchment and legumes, and let the base cool.

2. 2.

   For the filling, whisk sour cream, yogurt, quark, half of the lemon juice, and sugar until smooth. Whip heavy cream with gelatin until stiff peaks form, then fold into the cream mixture. Spread over the cooled tart base. Wash pears, quarter them, remove cores, and slice thinly. Toss with remaining lemon juice and brandy, letting sit for about 10 minutes.

3. 3.

   Pat dry slightly and arrange on the cream in a fan shape. Bring cake glaze to a boil with pear juice according to package instructions and pour over the pears. Chill the tart for at least one hour before serving.