Pear and Grapefruit Tart

Baking and Desserts | Russian cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

For a 24 cm diameter tart pan.

Ingredients

Wheat Flour - 7.1 oz
Butter - 3.5 oz
Whole egg - 2 pieces
Powdered Sugar - 1.4 oz
Honey - 1 tablespoon
White Beans - ⅓ piece
Grapefruits - 1 piece
Chopped almonds - 2.8 oz
Walnuts - 2.3 oz
Marzipan - 4.2 oz
Sugar - ½ cup
Pear - 1 piece

Step by Step guide

Step 1

For the shortcrust pastry, you will need 200 g of flour, 100 g of butter, 40 g of powdered sugar/sugar, 2 egg yolks, seeds from ⅓ of a vanilla bean (optional), and 1 tablespoon of honey.

Step 2

For the filling, you will need 1 ripe pear, 1 grapefruit, a handful of almonds, a handful of walnuts, 120 g of marzipan, and sugar.

Step 3

Sift the flour and cut it with the butter, then add the powdered sugar or sugar. Next, beat the 2 egg yolks together with the vanilla seeds and add to the flour and butter mixture. Knead the dough and add a tablespoon of honey. Once the mixture is homogeneous, place it in the tart pan and prick the dough. Place it in the freezer for 20–30 minutes.

Step 4

Cut the pear in half, remove the core, and slice it. Peel the grapefruit and cut out the segments. Note that this is not done the way we usually do it by hand. No. Cut off the top and bottom down to the flesh, place it on the cut side, and start peeling the skin from top to bottom, moving the knife in a curve. In the end, you should have the flesh without any white pieces of skin. Now the sectors become visible, making it easy to cut out the segments (there is a video lesson 'How to Prepare Citrus Fruits' in the School - Fruits section). Grind the nuts into fine crumbs, but not into flour. If there are small pieces left, that's fine.

Step 5

Take the tart pan with the dough and evenly spread the marzipan (you can crumble it), then sprinkle half of the nuts. Now layer the fruits alternately (I ended up with 3 segments each). Top with sugar and the remaining nuts.

Step 6

Bake in the oven at 338°F for 15 minutes. The sign of readiness is that the dough should be golden brown. After baking, leave it in the oven for about 10 minutes.