Pear tart on quince jelly – A fruity masterpiece made from pear and quince

Here’s how to prepare it:

For the tart base, combine butter, powdered sugar, and a pinch of salt with the dough hook of a hand mixer until smooth. Briefly mix in the egg yolk. Add the flour and briefly knead in. Form the dough into a flat, round ball between sheets of cling film. Wrap the dough in cling film and chill for 2 hours.

Remove the cling film and roll out the dough on a floured surface into a round sheet (26 cm in diameter). Line a floured tart tin with the dough, prick it several times with a fork, and refrigerate again.

Meanwhile, wash and peel the pears, halve them lengthwise, and remove the cores. Cut the pear halves crosswise into 2-3 mm thick slices and drizzle with lemon juice. Spread the quince jelly over the cake base with a knife. Arrange the slices on the cake base in a shingle-like pattern. Mix the sugar and cinnamon and sprinkle evenly over the pears.

Bake in a preheated oven on the lowest rack at 220 degrees Celsius (gas mark 3-4, fan not recommended) for 20-25 minutes until light brown. Serve lukewarm with whipped cream.