Shortcrust Tart with Poire à Botzi AOP and Vin Cuit | Terroir Fribourg
Preparation Poire à Botzi AOP Peel the Poire à Botzi AOP, remove the core with a melon baller while keeping the stem. Cook the sugar to make a caramel. Stop the
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Ingredients
- 12 Poire à Botzi AOP
- 400 g sugar
- 1 1/2 l water
- 1 star anise
- 1 cinnamon stick
- 1 tsp cloves
- zest of ½ orange
- zest of ½ lemon
- 250 g flour
- 125 g butter
- 125 g sugar
- 1 egg
- flour (for dusting)
- melted butter (for greasing)
- 50 g sugar
- 2 egg yolks
- 2 1/2 dl double cream
- 2 tbsp ground hazelnuts
- vin cuit
- vanilla ice cream
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