-
1
Pear Preparation:
-
2
Peel the pears and cut them in halves, removing the pit.
-
3
Place them in a saucepan and cover with white wine (it's important it's of good quality).
-
4
Add sugar and stir.
-
5
Bring to a boil, reduce heat, and simmer until pears are tender. Remove from heat and cool completely.
-
6
Dough Preparation:
-
7
Grease a round springform pan with butter.
-
8
Roll out the dough and spread in the pan.
-
9
Poke the dough with a fork, cover with plastic wrap, and refrigerate for 30 minutes.
-
10
Preheat oven to 180 degrees Celsius.
-
11
Remove the baking pan from the refrigerator, place a sheet of aluminum foil on top and cover the aluminum foil with dried beans.
-
12
Bake on the middle shelf of the oven for about 15 minutes.
-
13
Remove the beans as well as the aluminum foil and brush the dough with egg white.
-
14
Put it back to the oven for 5 more minutes.
-
15
Remove from the oven, unmold and cool on a rack.
-
16
Increase the oven temperature to 190 C and lower the oven rack further down.
-
17
Remove the pears from the syrup, dry them on paper towels, and reserve.
-
18
Lemon Cream Preparation:
-
19
Mix the butter with the sugar until you get a creamy mixture.
-
20
Add the eggs and vanilla extract and mix again.
-
21
Mix in the lemon zest and juice.
-
22
Sift the flour with the baking powder and salt. Gently mix into the batter.
-
23
Pour the mixture into the shortcrust pastry and immerse the pears, without covering completely.
-
24
Bake for 20 minutes.
-
25
Remove from the oven and sprinkle with granulated sugar.
-
26
Put back in the oven on the top rack and bake for 10 to 15 minutes until the crust is golden and the fruit is caramelized.
-
27
Remove from oven.
-
28
Use a blowtorch to scorch the pears a little for a rustic and golden tone.
-
29
Just before serving, sprinkle the cake with powdered sugar.
