Pear tart

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50 g cold butter

200 g flour 
100 g caster sugar 
2 eggs 
4 ripe pears 
150 g almond paste (packet à 300 g) 
4 tbsp apricot jam 
2 tbsp almonds

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Preheat the oven to 175 ° c. Cut the butter into small cubes. Quickly mix the flour, brown sugar, butter and half the eggs in a food processor until a crumbly dough. Do it over in a bowl, knead it into a ball and wrap in foil. Let rest at least 30 minutes in the refrigerator. Grease the cake tin. Powder the work surface with flour and roll out the dough to a lap. Put the dough in the form and press it well along the edges. Cover the dough with parchment paper and place the support stuffing it. Bake the soil ca. 15 min. Remove the support dressing and parchment paper. Peel the pears, remove the core and cut into parts. Pour the almond paste to with the rest of the eggs and brush the warm soil. Add pear wedges on it. Brush with the apricot jam and sprinkle with the almonds. Cook the PEAR cake still ca. 10 min.

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Melting potatoes 

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Melting potatoes:

1 kilo waxy potatoes 
50 grams butter 
1 pot chicken fond 
1 teaspoon dried thyme 
5 cloves of garlic (peeled and then crushed).

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Preheat the oven to 200 degrees. 

Cut the potatoes into slices of 2 cm and sprinkle with salt (shuffle as well). 
Heat the butter in a frying pan and fry the potatoes for about 10 minutes until lightly brown. 
Pour the stock into a pan (oven proof) and add the thyme and garlic and bring to the boil the fond. 
Add the potatoes and place the pan in the oven, about half an hour. Finally, sprinkle the potatoes with some pepper.

TIP: also delicious the potatoes Bake and then add beef broth and simmer for half an hour.

Vegetarian: replace the stock or fond by vegetable stock.