Swiss Cinnamon Pear Tart
Prep Time: 20 minutes
Baking time: 30 minutes
10-inch tart pan, 1” deep
Use same dough as for a pie (homemade or refrigerated pre-made)
3T of finely ground hazelnuts
Cinnamon/sugar mixture (1/4 tsp. cinnamon with 2T of sugar)
2 ripe pears, slice thinly (you can also use plums)
1-2T of Edelbrand vinars da péra – pear brandy
200ml of heavy cream (about 7/8’s of a cup). You can substitute Half & Half
Preheat oven to 425 degrees Fahrenheit; place rack in lower half of oven.
Lightly spray tart pan with cooking spray or use parchment paper.
Roll out pie dough into a circle and lay into base of tart pan, pressing well into sides.
Prick (lightly so as not to scratch tart pan surface) base all over with a fork.
Spread hazelnuts evenly over pastry.
Place tart pan into freezer for 20 minutes. This makes the tart crust flaky when baked.
Slice fruit thinly and pour 1-2 tablespoons of Edelbrand vinars da péra over the fruit. Gently move fruit so all fruit comes in contact with vinars. Set aside.
Whisk together custard ingredients, making sure to mix in sugar thoroughly.
Remove pastry from freezer and lay sliced pears in a circular design, starting with the outer edge. I usually end up with 3 full circles, overlapping each circle with the other until I reach the center.
Optional: if you like herbs, experiment by dicing basil or dill for pears, rosemary or thyme for plums and sprinkle on top of fruit.
Pour custard mixture in circular direction slowly over pears, being careful not to go over the top edge of the crust. You may have some custard left over.
Lightly sprinkle pears with cinnamon/sugar mixture.
Bake approximately 30 minutes, until filling is golden brown.
Remove and cool on wire rack for 20 minutes before serving.
Use wooden or plastic utensil to cut and remove slices so as not to scratch tart pan surface.