Improv Raspberry Pear Tarte

First, make the bottom:

almost 2 cups flour, wholegrain and plain

a splash of very cold water or apple juice

125g very cold butter, cubed

less than a cup sugar, some of it brown

some salt, some vanilla if at hand


Whatever happens, keep this dough as cold as possible before it goes into the oven.

Knead that into a “sandy” dough and bake it about 15 min at 180 degrees Celsius.


Meanwhile, prepare the topping.

The topping consists of fruit and more dough.

In a small pot, boil:

two handfuls of raspberries

some sugar, depending on how sweet you like it

2 tbs oats, to soak up some of the liquid later on

Peel and cut a pear.


For the topping dough (“Streusel”), mix:

some whole grain flour, not quite a cup

some sugar

some butter

an egg


Pour pear and raspberries onto the tart bottom, put pieces of dough on top. Bake until peaks and edges begin to brown.


Good luck! Actually, nothing so much can go wrong here… Nice with clotted cream.


Contributed by DEMAND Visitor Susann Wagenknecht