A cake recipe for all foodies:

Mix flour with sugar and salt. Add butter in flakes. Then grate the whole thing between your fingers to a crumbly amount. Mix egg yolks and water and add. Quickly combine the ingredients to form a smooth dough. Wrap in plastic wrap and leave to cool for at least thirty minutes.

In the meantime, put the white wine, the juice of one lemon, the vanilla stalk, the seeds and the sugar in a wide frying pan on medium heat and cook for five minutes. At the same time, peel the pears, cut them in half and scoop out the core. Put them into the broth and cook on low fire with the lid closed until just barely tender. Remove and drain well.

Boil the gravy on a large fire to two dl. Remove the vanilla pod. Cool for ten minutes. Now mix with eggs, egg yolks and heavy cream.

Roll out the dough on a floured surface to a thickness of about three mm. Spread it on the buttered pie dish or on the baking tray. Prick the bottom regularly with a fork. Spread the ground almonds evenly on top.

Slice the pear halves lengthwise like a fan so that they still hold together at the top. Arrange them decoratively in the mold. Spread the egg-cream glaze evenly over the top.

Meanwhile, bake the tart in the oven heated to 200 °C on the lowest rack for thirty-five to forty minutes. Serve lukewarm or cooled.

Valais Pear Wine Tart

Shortcrust pastry:

Covering:

Instructions:

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