Philadelphia Pear Tart
Made by Alessandro Cipriano
For the dough
- 500 g flour, sifted
- 200 g butter soft
- 300 g of sugar
- 100 g eggs (2 pcs.)
- 1/2 sachet baking powder
- 4 large pears
- some butter for the cake tin
- 3 tbsp of ground hazelnuts or almonds
Filling
- 1dl milk
- 1 dl cream
- 1 egg
- 150 g Philadelphia Creme Cheese Nature
- 50 g of sugar
- 1 Lemon zest
Put the eggs and sugar in a bowl and beat until foamy.
Add the soft butter and keep stirring.
Add the sifted flour with baking powder.
Stir everything to a compact dough. Do not knead. Depending on the use, shape the dough as a ball or a rectangle. Wrap with Cellophan and put in the fridge for 1 hour.
Preheat oven to 200 ° C
Brush a round cake tin with butter.
Roll out the dough on a little flour (approx. 33 cm Ø), place in the prepared tin. Prick the dough base with a fork and cut off the edge nicely.
Spread the ground hazelnuts or almonds on the dough base. Cut the peeled and pitted pears into medium-sized, long pieces and spread them on the cake base.
Mix the milk, cream, egg, and sugar with the lemon zest and stir in the Philadelphia Creme Cheese. Pour the mixture over the fruit.
Bake the tart, mid-height, at 200 °C top and bottom heat for approx. 35-45 minutes.
Let the cake cool down on a wire rack. Dust the cake with powdered sugar before serving.
Ready to serve, enjoy your teatime!
