German Rustic Pear Tart | Great recipe for a rainy day

I like to make this German Rustic Pear Tart recipe on a rainy fall day. It takes a while to make it, but the result is fantastic.
I hope you enjoy this recipe. If you would like to support the channel, please leave me a like or subscribe. It would mean a lot to me.

Thanks for watching
Linda

BTW, I do not enjoy speaking in front of a camera, so I prefer making these ASMR style videos. If the video didn't fully explain how to make the recipe, simply leave me a comment below. I hope you enjoy the recipe and my choice of background music. Always good to listen to some relaxing music like smooth jazz or calm folk music while cooking.

German Rustic Pear Tart

Dough:
1 ½ cups Flour
¼ cup sugar
Pinch of salt
4 ounces cold butter, cut into pieces
1 egg yolk
¼ cup ice water
Combine the flour, sugar and salt in a bowl and mix to combine. Add in butter and mix into pea size crumbs.
Whisk the egg yolk and water together then add into flour mixture. Form into a ball, wrap with cling wrap and chill for 3o minutes.
Roll out dough to fit a 9” greased tart pan. Prick the dough with a fork and chill another 30 minutes.
Line crust with parchment paper and fill with pie weights, rice or beans and bake in a preheated oven at 400 degrees F for 10 minutes.
Remove pie weights and bake again until the crust is light brown.

Peel and core 3-4 ripe pears, then slice into 2 inch slices and toss in a bowl with freshly squeezed lemon juice from 1/3 of a lemon
to coat.
Arrange pear slices on top of pre baked dough in a circle. Bake another 5 minutes

Custard Filling:
2 eggs
1 egg, separated (the white reserved for topping)
¼ cup of light cream
½ cup sour cream
2 tablespoons sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
Mix all ingredients in a bowl, EXCEPT the egg white, and pour over pears and bake until the custard is barely set.
The custard filling should have a little wiggle to it when you move it.

Topping:
1 cup sliced almonds
1/3 cup golden raisins
4 tablespoons sugar
1 egg white
Beat sugar & egg white in a bowl until foamy, approximately 3 minutes. Add in the almonds and raisins and mix to coat.
Sprinkle them over top of tart and bake until the almonds are golden brown. Let cool

*Baker’s Goop
(homemade pan release)
1 cup all purpose flour
1 cup shortening
1 cup oil
Place all ingredients in a mixing bowl and mix until smooth
Pour into a jar with air tight lid
Store in refrigerator until ready to use
With a pastry brush dip into goop and apply a thin coat onto your cake pans before baking