Pears Tart | Terroir Fribourg
Preparation Pastry Prepare the pastry by mixing the butter and sugar, then the flour. When the mixture resembles coarse semolina, incorporate the egg, rum, and
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Ingredients
- 200 g flour
- 100 g butter
- 50 g sugar
- 1 egg
- 1 tbsp rum
- 4 peeled and lemon-brushed pears
- 50 g walnuts
- 2 eggs
- 1 dl cream
- 30 g sugar
- a pinch of cinnamon and nutmeg
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