It's a great dessert for the winter and it's perfect for a holiday dish. You will see, this rustic tart is surprisingly easy to make ;)
FOR THE DOUGH:
160 gr flour
113 gr butter
6 gr sugar
2 1/2 tbsp ice cold water
Pinch of salt
FOR THE FILLING :
500 gr pears (approx. 4 pears)
1 tsp cinnamon
25 gr flour
60 gr brown sugar
80 gr butter
60 ml water
2 tbsp Wild Girls almond butter (approx. 50 gr)
FOR THE DOUGH:
In a food processor, add the flour, sugar and salt and mix 1-2 seconds.
Add the cold butter cut in cubes and mix until reaching a granulated consistency.
Add the ice cold water and mix again until the dough sticks together and no longer to the mixing bowl.
Assemble the dough, put in a cling film and place in the fridge for minimum 1 hour (we prefer to leave it for 2 hours).
FOR THE TOPPING :
In the meantime, prepare the filling sauce.
In a pan, melt the butter, add the flour and mix.
Add the water, then the sugar and the cinnamon. It’s normal if you have a granulated consistency. Set aside and let it cool down.
Once the filling sauce has cooled down, peal and slice the pears and add to the mixture.
Take the dough out of the fridge and spread it out, top it with the Wild Girls almond butter and the pear mixture, leaving 4-5 cm of dough to fold the edges.
Place it on a baking sheet with some parchment paper and cook it in a heated oven at 180 degrees on fan mode for 40-45 minutes, until nice and golden.