Junior chef
Utensils
Apron
baking paper
Bowl
Brush
Lemon grater
Lemon squeezer
Measuring cup
Oven mitts
Paring knife
Rolling pin
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Fluted pie pan
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour, sugar and salt in a bowl. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to create a soft dough (do not knead), flatten. Cover and chill for approx. 30 mins.
Filling
Roll out the dough between two sheets of baking paper into a round shape (approx 32 cm Ø), place it on the tin, then remove the upper baking paper. Prick the base firmly with a fork. Place the hazelnuts, jam and vanilla sugar in a bowl, grate in the zest of the lemon and squeeze out the juice, add 1 tbsp of it and mix. Set aside the remainder of the juice. Spread the filling over the pastry base.
Pears
Halve the pears, remove the cores, and slice them into approximately 3 mm thick slices then mix with the remaining lemon juice. Place the pear slices into the filling.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, then remove from the tray.Brush the pears with jam, serve warm.
| Serve with: | Vegan cinnamon whipped cream substitute |
|---|---|
| Tip: | Prepare the tart with butter instead of vegan butter substitute, and serve with whipped cream. |
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