Liquorice Tarte with pear

Lakritz-Tarte mit BirnenServes 8 people

Pastrey:
250g flour
125g cold butter
1 egg
50g sugar
1 pinch of salt
(5cl cold water)
 
Filling:
800g ripe pears
340ml cream
2 eggs
2 egg yolks
3 TSP dark licorice root powder
1 vanilla stick/pod
3 TBSP fine sugar

To make the pastrey, mix the flour, butter, egg, sugar, salt and just enough water to make the dough elastic. Cover the dough with plastic foil and leave in your fridge for 1 hour.

While waiting, make the filling by mixing cream, eggs, egg yolks, sugar, marrow from the vanilla pod and sieved licorice powder. Peal the pears and cut them into fine slices.

Roll the dough in between two layers of plastic foil and then place it in a buttered pie plate. Prick the bottom with a fork and cover with slices of pear. Pour the cream filling over the pears and bake in preheated oven in 180°C for about 30 minutes.
 

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Liquorice-Tasting

birnentaart

Lecture with tasting
on 17th and 18th November 2019
(fully booked)

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