Geneva-Style Pear TartTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation and baking time: 60 minutes
Oven temperature: 220°C / 450°F
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:205.9 kcal
Proteins:4.4 g
Fats:9.3 g
Carbohydrate:26.7 g
Fibers:3.7 g
Sugar:10 g
Cholesterol:6.7 mg
Sodium:101.3 mg
Calcium:22.7 mg
Energy:607 kcal
Proteins:13 g
Fats:27.3 g
Carbohydrate:78.8 g
Fibers:10.9 g
Sugar:29.5 g
Cholesterol:19.7 mg
Sodium:298.7 mg
Calcium:67 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
300
g
pie pastry or puff pastry
8
ripe pears, peeled and thinly sliced
100
g
orangeat and citronnat, finely diced (see chef's note)
100
g
raisins
40
g
raw brown sugar
30
g
white sugar
20
g
flour
ground cinnamon
100
ml
white wine
100
ml
cream
25
ml
walnut oil
METHOD
- Line a 24 cm (10") pie plate with the pastry; prick with a fork.
- Combine the white sugar, cinnamon and flour; sprinkle this mixture into the pastry case.
- Combine the sliced pears with the orangeat and citronnat, raisins and walnut oil; spread in the pastry.
- Sprinkle on the white wine (all or part, depending on the juice given off by the pears); sprinkle with the brown sugar; pour on the cream.
- Bake in a preheated 220° C (450° F) oven for 30-35 minutes.
- Remove from the oven; once cool, remove from the pan after loosening the edges if necessary.
SOMMELIER
Malvoisie wine
CHEF'S NOTES
During the night of December 11-12, 1602, the Genevans victoriously repelled a surprise attack by the troops of the Duke of Savoy, Charles-Emmanuel I, who had sworn to burn his boots rather than not take Geneva. The Savoyards had tried entering the city with ladders. The commemoration of the scaling of the city walls gives rise each year to celebrations and banquets marking the Genevan success, and includes various specialties including this pear tart.
