Eigenschappen
Bereidingstijd: 70 min
Menugang: Nagerecht
Bereidingswijze: Oven
Aantal personen: 6 pers.
Ingrediënten:
- 3 middelgrote peren
- 2 eetlepels witte basterdsuiker
- 1 theelepel kaneelpoeder
- 1 eetlepel citroensap
- 2 eetlepels water
- 50 g poedersuiker
- 80 g bloem
- 50 g boter of margarine en een klontje voor het invetten
Bereidingswijze
Verwarm de oven voor op 170 graden C. Schil de peren, verwijder het klokhuisen snij ze in schijfjes. Bestrooi de peerschijfjes met basterdsuiker en kaneelen doe ze in de pan met het citroensap en de twee eetlepels water. Kook depeerschijfjes gedurende 5 minuten. Vet een ronde bakvorm (middellijn 20 cm) inmet boter of margarine. Maak een samenhangend kruimeldeeg van de poedersuiker,bloem, boter of margarine en 2 eetlepels ijskoud water en bekleed de bakvorm methet deeg. Leg de gekookte peerschijfjes op het deeg. Bak de perentaart in hetmidden van de oven in 50 minuten gaar.
Dit gerecht bevat circa 50 gram fruit per persoon.
Allergie informatie: bevat lactose (boter), gluten
Geschikt voor: vegetariërs (die wel melkproducten eten),natriumbeperkt dieet, vezelverrijkt dieet, eiwitverrijkt dieet
Dieet variatietip:
Gebruik bij glutenallergie glutenvrij meel. Bij lactose intolerantie kun jeolijfolie gebruiken voor het invetten van de vorm. Er zijn veel recepten tevinden voor lactose vrije taarten. Combineer jouw favoriete recept met dehierboven beschreven vulling van peer, kaneel en suiker.
Lekker met lobbig geklopte slagroom. Serveer een puntje perentaart met een balletje peren- of citroenijs als nagerecht.
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