Preparation | Cooking | Start to finish |
---|---|---|
25 min. | 35 min. | 60 min. |
1 | Roll out the pastry thinly and line a tart tin or mould. Prick all over the bottom. | |
2 | Preheat the oven to 390°F (200°C). Peel the pears, cut into quarters and remove the core. Cut each quarter in half again. | |
3 | Spread 200 g Stewed apple (compote) in an even layer in the pastry case. | |
4 | Arrange the pear slices on top of the stewed apple in a rosette pattern. | |
5 | And bake for about 35 minutes. | |
6 | After the tart comes out of the oven, you can glaze the top, using a brush. |