preparation

Cream the butter with a hand mixer until creamy. Stir in sugar and an egg. Knead the dough. Add flour and slaz and knead into a smooth dough using the dough hook of a mixer. Then shape it into a ball and wrap it in cling film and place it in the fridge for 30 minutes.

Preheat the oven to 210 °C top/bottom heat. Spread the shortcrust pastry into a tart pan and prick it with a fork. Bake the base of the tart for 10 - 15 minutes. Meanwhile, the filling can be prepared. To do this, pears are cut into slices or coarse pieces and placed on the bottom of the tart. In a bowl, stir in two eggs, the creme fraiche, powdered sugar and the cinnamon flavor until a smooth and homogeneous mixture is formed. Then distribute these over the pears. Bake for about 45 minutes.