Porretærte II

Ingredients for Porretærte II

Instructions for Porretærte II

To prepare the Porretærte II recipe, please follow these instructions:

The butter is crumbled in the flour and the dough is kneaded with salt and so much cold water that you get a solid dough. Leave the dough cool for an hour.

The pie dish is rolled out to approx. ½ centimeters thick and put in the greased pie shape 24 cm. In diameter. It is pressed well and the excess dough is pressed against the edge of the mold. The dough is dotted with a fork.

The pears are cleaned, cut into slices and placed in a pan of melted butter. They are switched approx. 5 minutes without brune. The pears are cooled and distributed on the dough.

The eggs are whipped together with salt, pepper and fried nutmeg and the boiling milk is whipped in. The mixture is poured over the pellets.

Bake ½ hour at 200 degrees C. alm. oven.

Serve with salad, tomatoes and a dressing of sour cream.