ingredients

4 large pears
8 pitted prunes
60 g of acacia honey
20 g icing sugar

For the dough
90 g of egg yolks (4-5 gros)
110 g of soft butter
250g of flour
110 g icing sugar

For the cream
2 eggs 2 yolks
2 dl whole liquid cream
40 g of sugar
1 vanilla pod

Steps

Step 1

For the dough, beat in butter cream, icing sugar, 1 pinch of salt.
Stir in yolks then flour; mix quickly by working little dough, put into a ball, surround with baking paper, place 2 hours in the fridge.
On baking paper, spread the dough over 2 mm, line it with a pie dish of Ø 25-26 cm (or square).
Place 1 hour in the fridge.
Preheat the oven to 180 ° C (Th 4-5).
Bake 8-10 min.
Let cool.

2nd step

Peel, seed and cut the pears into thin slices.
Cook with honey in a large skillet over medium-low heat, stirring occasionally without undoing.
Once the pears have a little caramel, remove them from the heat.

Step 3

For the cream, split the vanilla pod along its length, take the seeds with a knife, mix with the sugar.
Add yolks, eggs and cream.

Step 4

Spread the prunes cut in 2 flat on the crust, skin underneath.
Arrange the pears by superimposing them on 2/3.
Spread the cream.
Bake for 20-25 minutes at 170 ° C (tea 4).
Let cool, powder the icing sugar.

tips

The choice of Olivier Poussier
Vouvray (fluffy white Loire) First Tri Le Haut-Lieu 1989 field Huet; serve at 10 ° C.
Or Wachau (Austrian wine) Beerenauslese 2000 from the cooperative winery Freie Weingartner (in Dürnstein); serve at 10 ° C.