Curd Tart with Pears

Mix all the ingredients to a crumbly consistency. Add 3 tablespoons of ice water and quickly knead into a compact dough (it may still be a bit crumbly). Wrap in cling film and refrigerate for an hour.

Prepare a round cake tin with a removable bottom (diameter 26 cm). Grease the side part with butter. Roll out the dough between two sheets of baking paper to a thickness of about 3 mm (it should cover the bottom and sides). Remove the top baking paper and use the separated cake bottom to cut a circle from the dough. Remove the scraps and leave the circular dough on the bottom baking paper. Close the bottom with the dough using the side part of the round form and let the paper overhang (you can trim the overhanging edges if you wish). Roll out a strip from the remaining dough of the same thickness as the bottom and cut strips for the edge (about 3 – 4 cm).

Prick the dough on the bottom with a fork and place it in the fridge for a while. Meanwhile, preheat the oven to 185 degrees °C for top and bottom heating.