Pear Tart with MeringueMARMITA
Mixing together the dough on a cutting board or other work surface is how the pros do it, rather than in a bowl, which would also work if that makes you more comfortable. Be sure to allow the dough to rest for at least an hour before rolling it out, as this will make that task all the easier to do. While it's resting, you can prepare the filling, and while the pie is baking you can whip up the meringue for the luscious topping.
- 125 grams plain flour
- 50 grams sugar
- 75 grams margarine
- 1 egg yolk
- 1 tsp. coffee powder
- 300 mL crême fraîche (or plain yogurt)
- 1 Tbsp. brown sugar
- 4 pears
- 1 egg white
- 50 grams powdered sugar
- lemon (Drops)
- Pour out the flour onto a flat surface and make a well in the center. Place the margarine and sugar in the well and mix.
- Add the egg and baking powder and knead again very well.
- Roll the dough into a ball, wrap in plastic wrap and let sit in the refrigerator for about an hour.
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