AI-generated image
Schlorzifladen
Dried pear tart
Schlorzifladen: Toggenburg tart filled with thick dried-pear purée
Schlorzifladen comes from the Toggenburg valley in the canton of St Gallen in eastern Switzerland, where dried pears (schlorzi) were a winter staple. The thin, crisp tart is filled with a thick, dark purée of cooked dried pears spiced with cinnamon, and baked for Christmas and village feast days. Some versions have a rice or cream layer on top; this is the simple pear one. Pear brandy is sometimes added, but this version uses lemon juice instead and is alcohol-free. Chef's tip: cook the pear purée until it is stiff enough to hold a spoon upright, or it soaks the pastry.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the pear filling
- 14 oz dried pearsstalks removed
- 2 cups water
- 2 ⅛ oz soft brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 2 tbsp lemon juice
For the pastry
- 7 oz plain flour
- 3 ½ oz cold butterdiced
- 1 pinch salt
- 4 tbsp cold water
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Soak 14 oz dried pears in 2 cups water for 2 hours, then simmer in the same water, covered, for 40 minutes until very soft.
40 minStep 2: Blend the pears with any liquid left to a thick purée, then return to the pan with 2 ⅛ oz soft brown sugar, 2 tsp ground cinnamon, ¼ tsp ground cloves and 2 tbsp lemon juice. Cook over a low heat, stirring, for 10–15 minutes until stiff and dark. Cool.
15 minStep 3: For the pastry, rub 3 ½ oz cold butter into 7 oz plain flour and 1 pinch salt, then add 4 tbsp cold water and press into a dough. Chill for 30 minutes.
10 minStep 4: Heat the oven to 400°F (350°F fan). Roll the pastry thinly and line a 26 cm tart tin. Prick the base with a fork.
Step 5: Spread the pear purée evenly in the case about 1 cm thick. Pull a fork across the top to make a pattern.
Step 6: Bake for 30–35 minutes, until the pastry edge is golden and the filling looks dry on top. A common mistake is a runny filling that leaks under the pastry and leaves a soggy base.
32 minStep 7: Cool in the tin and serve in thin slices, with whipped cream if you like.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 4 g
- Carbs
- 48 g
- Fat
- 10 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does schlorzifladen take?
- About 120 minutes in total: 30 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of soft brown sugar?
- White sugar + 1 tbsp molasses or treacle per 200g.
- What can I use instead of ground cinnamon?
- A cinnamon stick, ground: about ½ tsp per stick.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Basque burnt cheesecake
This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.
Spanish
Almond cookiesOat, coconut and almond cookies
A big batch of crunchy cookies with rolled oats, coconut, chopped almonds and chunks of cooking chocolate. For a change, use cashew nuts instead of almonds.
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.