Flambé Tart with Peasant's Fruits

Technical stages for Flambé Tart with Peasant's Fruits :

• Soak the raisins in a little warm water.
• Roll out the shortcrust pastry and dress a tart ring.
• Pre-bake the pie shell in hot oven at 190°C for 15 to 20 minutes.
• Cut the fruits in big quarters without peeling them (do not forget to seed them).
• In a frying pan, heat 20 g butter.
• Cook the apples for 7 minutes, add the pears, the rest of butter, raisins, and cook on low heat for 8 minutes.
• When finished with the pie shell, remove the aluminium foil and the aluminium baking beans.
• Sprinkle the almond powder on the bottom of the prebaked pie shell.
• Pour the fruit on the bottom of the tart and spread out well.
• About 15 minutes before serving, preheat the oven at 200°C.
• Spread honey on the fruits and sprinkle with walnuts.
• Bake for about 5 minutes.
• Meanwhile, heat the selected alcohol in a small saucepan.
• When beginning to boil, light it and pour it on the tart just out of the oven. Serve immediately.