Pear Tart

Preheat the oven to 175°C (convection oven 155°C). Tip! You can also replace the water with juice.

Prepare 500 grams of FunCakes Cookie Mix as indicated on the package. Let the dough harden in the refrigerator for one hour.

Slice the pears and remove the core. Cut the pears into thin slices and drizzle them with a little lemon juice.

Roll out the dough on some flour. Grease the pan with the Release Spray and cover the pan with the dough. Press the dough into the pan and remove the excess dough.

Roll out the marzipan thinly (the best way is to do it between two sheets of plastic wrap). Cover the dough with this thin layer of marzipan. Arrange the pear slices on top like tiles. You can even sprinkle a little cinnamon or vanilla sugar over the pears.

Bake the cake in the preheated oven for about 30 minutes. The cake is ready when the edges are golden. Let the cake cool on a cooling rack after baking.

For the glaze, heat 200 ml of water and 50 g of sugar to 40 degrees and stir in 4 g of gelatin powder. Apply this glaze to your cake using a brush and let the cake harden for about 2 hours in the refrigerator.