Preparation and baking time: 60 minutes
Oven temperature: 220°C / 450°F
During the night of December 11-12, 1602, the Genevans victoriously repelled a surprise attack by the troops of the Duke of Savoy, Charles-Emmanuel I, who had sworn to burn his boots rather than not take Geneva. The Savoyards had tried entering the city with ladders. The commemoration of the scaling of the city walls gives rise each year to celebrations and banquets marking the Genevan success, and includes various specialties including this pear tart.
- Line a 24 cm (10") pie plate with the pastry; prick with a fork.
- Combine the white sugar, cinnamon and flour; sprinkle this mixture into the pastry case.
- Combine the sliced pears with the orangeat and citronnat, raisins and walnut oil; spread in the pastry.
- Sprinkle on the white wine (all or part, depending on the juice given off by the pears); sprinkle with the brown sugar; pour on the cream.
- Bake in a preheated 220° C (450° F) oven for 30-35 minutes.
- Remove from the oven; once cool, remove from the pan after loosening the edges if necessary.
Orangeat and citronnat are almond paste filled with candied orange or lemon peel, covered with white fondant and orange or lemon zest. If you can't find them, simply add candied orange or lemon peel with some almond paste.
In collaboration with the Geneva Tourist Office
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