Rustic pear tart

Preparation

1. We dissolve the yeast in the water with a little sugar, programming 10 seconds, speed 3.

2. We add 250 g of flour (of the 500 that appear in the ingredients) and a pinch of salt. We knead 1 minute, closed cup, spike speed.

3. We take that small dough out of the glass, make a small ball with our hands, and let it rest for 30 minutes in a bowl covered with plastic wrap.

4. During this time, we are peeling and coreing the pears. We cut them into cubes. We put them in a bowl. We grate the lemon peel and put it on them. We also sprinkle them with the juice of that lemon.

5. Without having to wash the glass, we put the 4 eggs and the sugar in it. We program 10 seconds, speed 3.

6. Add the rest of the flour (250 g), the initial dough that we had prepared (which will have already risen) and the melted butter. We program 3 minutes, closed cup, spike speed. We check that everything is well integrated and, if not, we program one more minute at spike speed.

7. We butter our mold (mine is 23 cm in diameter).

8. Add half of the chopped pears to the dough and mix 10 seconds, left turn, speed 3.

9. We pour the dough into the mold, add the remaining pear pieces and cover the surface of the mold with plastic wrap. We let it rest for another 30 minutes, again in a warm place free from drafts.

10. After that time, when our cake has risen, we brush its surface delicately with a beaten egg.

11. We program the oven at 180º. Once it has reached that temperature, we bake our rustic cake for approximately 50 minutes.