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Pear-pecan-rum cake

Pecan and pear = a match made in heaven.

Ingredients

3White caster sugar
150gButter
270gFlour
3Cold water
Pinch of salt

100gBrown sugar
190gMaple syrup
3units.itemsEggs
110gPecans
60mlCream
2units.itemshand pears
40gmelted butter, cooled
Rum

Preparation

  1. Process flour, caster sugar, salt, and butter into crumbs in a food processor.
  2. Add water until a nice dough ball forms.
  3. Wrap in foil and let rest for 30 minutes in the fridge.
  4. Roll out the dough (using flour), press into a greased baking tin, and blind bake for 10 minutes at 180°C.
  5. Then remove the baking paper and baking beans and bake for about 8 minutes more.
  6. Remove the tart from the oven and let cool.

  1. Chop the pecans.
  2. Peel the pears, remove the core, and cut into a coarse brunoise.
  3. Soak the pears in a little rum.
  4. Whisk sugar with eggs, maple syrup, butter, eggs, and cream in the Kitchenaid with a whisk attachment.
  5. Remove the pears from the rum and mix together with the pecans into the batter.
  6. Fill the tart base with this mixture and bake for about 35 minutes at 160°C.