Preheat oven to 200 °C. Bring wine, sugar and cinnamon to a boil in a pan, reduce heat. Remove the stems from the pears and add to pan. Simmer for approx. 20 minutes until soft, purée and cool.

Place shortcrust pastry on prepared baking tray, perforate with a fork, spread filling across the pastry evenly. Add cornflour, sugar, eggs and salt to the cream and mix well. Add the zest of half the lemon. Pour the mixture evenly over the filling.

Bake for approx. 30 minutes in the lower half of the oven. Take out and let cool on a rack. Dust the tarte with icing sugar.

For one baking tray of approximately 30 cm in diameter lined with parchment.

Please note: Weichspeckbirnen are whole pears that are dried and then softened with steam. They are tenderer to the bite than raw pears. Available in Swiss health food stores and large supermarkets.

• Tip: Instead of making the pear filling yourself, you can use approx. 300 g ready-made, dried pear filling (“Birnenweggen-Füllung”).