Anise Pear Tart

A simple but delicious cake recipe:

(*) for a cake springform pan of 26 cm ø, greased : Pre- and cook: forty-five min : Refrigerate: about 1 and a quarter hours.

Mix sugar, salt, flour, anise and lemon zest in a baking bowl, add butter, rub by hand until crumbly. Add egg yolks and cream, quickly combine into a soft dough, do not knead, press dough evenly, refrigerate with lid closed for about One hour.

Roll out half of the dough to the size of the bottom of the mold, place in the prepared mold. Place the rest of the dough in a roll on the edge, press it smooth with your fingertips and pull it up about 3 cm.

Prick the bottom of the dough with a fork and leave to cool for about fifteen minutes. Cover the dough base with parchment paper, weigh it down with a baking tray (about 4 cm smaller in diameter than the mold).

Blind baking: ten minutes in the lower half of the oven heated to 200 degrees. Remove smaller baking sheet and parchment paper, continue baking for ten minutes, remove.

Topping: mix pears, juice of one lemon (1) and sugar (1), set aside with lid closed.

Mix almond kernels, sugar (2), vanilla sugar, egg yolks, grated pears and juice of one lemon (2) well. Fold in the snow exactly.

Spread amount evenly on the pastry base, spread smoothly.

Set aside pears with the rounded side up evenly spread on top, lightly fold in.

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