For a loose bottomed dish of approx. 20 cm
- 100 g butter, softened
- 100 g raw cane sugar
- 1 tsp bourbon vanilla sugar
- 3 egg yolks
- 125 g buckwheat flour
- 75 g ground almonds
- 1 ½ tsp phosphate-free baking powder
- ½ tsp cinnamon powder
- 1 large pear
- 3 egg whites
- Pinch sea salt
- 150 ml full cream
- 75 g sea buckthorn pulp
1. Stir the butter with 50 g sugar until creamy. Stir in the egg yolks. Mix the flour, almonds, baking powder and cinnamon together and add, stirring briefly.
2. Brush the tin with the butter. Preheat the oven to 180 °C. Peel the pear, grate coarsely and mix into the dough. Beat the egg whites with the salt until almost stiff, slowly add the rest of the sugar and beat once more until the mixture is stiff. Carefully fold into the dough mixture. Pour into the tin and smooth over. Bake in the centre of the oven for 45 to 50 minutes. Leave to cool.
3. For the filling, beat the cream until stiff. Mix in half of the sea buckthorn pulp. Halve the tart and fill with the buckthorn cream. Coat the upper edge with the rest of the buckthorn pulp. Decorate with the cooked pear halves if desired.
The tart can be baked a day in advance and filled just prior to serving. If phosphate-free baking powder is not available, the equivalent amount of your usual baking powder can be used. Thanks to the cold stirred buckthorn, the tart contains a great deal of vitamin C and when combined with almonds, buckwheat and pears gives a pleasantly rounded and fresh taste.
Naturally fresh & delicious, Healthy Cooking with A.Vogel, Translated by Irene E. Robbie
*Sponsored by A.Vogel