How to Cook Pear Tart

Ingredients (Pear Tart):

Pastry: 225 g plain flour 150 g margarine 2 tablespoons sugar 2 egg yolks fill:4 ripe pears 10 macaroons 2 egg whites

 

Approach (Pear Tart):

Magarinen chop in the flour with a knife and muldres with your fingers. Sugar and egg yolks mixed in. Dough kneaded together. The dough is resting cold ½hour. 2/3 of the dough rolling. A pie dish (25 cm in diameter) covered with dough. The rest of the dough to be deployed to the lid. Bulbs peeled and halved. Remove the seed cell. The egg whites whipped stiff and macros crushed and turned into egg mixture into tart base. and pears added in. Dejlåget be over and pressed to the edge. It clipped some air holes in the dough. Be made in the oven about 30 minutes at 200 degrees on the Middle slot.

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