Holy yummieness, this cake was delicious! I had my friend Miri over this weekend: What a special honor as I usually only get to see her once a year but when I see her we´re in action and that´s how this cake was born. Wish we had invented it but no, her mom has some very good recipes and so we kind of borrowed it from her.
I have to admit that I also created some confusion as I misinterpreted the recipe and forgot to cut the dough in half to make two layers. My cake came out with one layer of dough, covered with pears and nuts. Also, I accidentally sliced the pears. Be prepared that your pictures will not look exactly the same :)
2 glasses Williams Christ pears
150g cold butter
300g wholegrain spelt flour (Vollkorn-Dinkelmehl)
3-5 tablespoons cold water
1-2 tablespoons white sugar
50g brown raw sugar (brauner Rohrzucker)
5og ground hazelnuts
juice of one lemon (about 4 tablespoons)
2-3 tablespoons almond flakes
Cinnamon, ground cloves, garam marsala
1) Drain the pears and let them air dry for a few hours or dry them with a paper towel. The pears should come in halves.
2) Now, prepare the dough: Use your hands to mix the flour with the cold butter and the cold water. Form two balls of the same size and refrigerate for about 1 hour.
3) Before you continue with the tarte, preheat the oven to 200 degrees Celsius (400 Fahrenheit).
3) Combine the raw sugar with the hazelnuts and season with 1/2 teaspoon of cinnamon and ground cloves, optionally add Indian garam marsala seasoning.
4) On a clean surface sprinkle flour and roll out the two doughs. One will serve as the bottom of the cake, the other one as the cover.
5) Sprinkle a round baking pan with flour and cover the bottom with one of the two doughs. Use a fork to make rows of small holes. Then arrange the pears on top and sprinkle with fresh lemon juice. Finally, cover the pears with the hazelnut/sugar mix and carefully place the second dough layer on top.
6) In a small pan, heat up 1-2 tablespoons of butter and caramelize 1-2 tablespoons of brown sugar. Spread over the top of your tarte and decorate with almond flakes.
7) Bake for 30-40 min at 200-225 degrees Celsius (400-430 degrees Fahrenheit).
8) Serve cold or slightly warm with whipped cream and enjoy!