Swabian Pear Tart

A simple but delicious cake recipe:

For the topping

1 1/2 kg ripe pears 1 tablespoon juice of one lemon

Flour for rolling

2 onions

For the icing

2 eggs

1 ct sweet whipped cream (250 g) 1 ct crème fraiche (200 g) 1 pinch salt

40 g sugar

1 pinch of cinnamon

50 g of almond kernels 1 packet of vanilla sugar

Put the flour in a large enough bowl and press a bulge in the center. Sugar,

Pour in the egg, egg yolks, salt and lemon zest. Place the butter in large flakes on top of the flour. Starting from the center, knead all ingredients together to form a dough. Cover and set aside to cool for 30 minutes. In the meantime, remove the skin from the pears, cut them into quarters and remove the core. Drizzle the pear quarters on the spot with the juice of one lemon to prevent them from turning brown. Cover and set aside. Dust the surface with a little flour. Roll out two-thirds of the short pastry round, cut it out with the ring of the tart springform pan (28 cm ø) and place it as a base in the tart springform pan. Form a roll from all the remaining dough, place it all around in the mold and press it up to the edge. Grate the onions on the fine side of the household grater and sprinkle them over the dough base. Spread the tart springform pan in a circle from outside to inside with the pear quarters. If pear quarters remain: Cut the fruit in half again and tuck into the spaces created when the pear quarters were laid out. The tort

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