Apple and pear tart
Full of fruity flavours and easy to make? What more could you want.
Ingredients
- 200 g white spelt flour
- 100 g butter, softened
- 75 g cane sugar
- 40 g yoghurt
- 2 large eggs
- 5 g baking powder
- 1 pinch fleur de sel
Topping
- 4–5 apples
- 40 g water
- 1 pear
- Icing sugar
Method
- The ingredients for the cake mix should be at room temperature. Place everything in the mixing bowl at the same time and mix using the egg whip (speed setting 2–4), stopping as soon as all the ingredients are combined. The cake mix can be used for any fruit or berry cake, or as a basis for fruit muffins.
- Dip a spatula or the back of a spoon in cold water and use to spread the cake mix out evenly on the baking parchment.
- Peel, quarter and core the apples, and cut the quarters into thin, even wedges. Arrange the apple wedges on the base in a circular pattern, overlapping the wedges and moving from the outside to the inside. Leave space in the centre for the pear.
- Remove and discard the lower third of the pear. Remove half the peel from the upper two thirds of the pear to give a striped effect. Use a melon baller to remove the core from the pear. Place the pear on the base
- Fill any remaining space with apple wedges. Place the cake in the pre-heated oven and bake until done. Remove from the oven and set the oven to grill mode (medium heat). Dust the cake with icing sugar and put it back in the oven. Allow the cake to caramelise for 3–5 minutes, watching carefully to ensure that it does not burn.
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