Sweet Alsatian tarte flambée

Work the flour, oil and salt into a smooth dough. To make it particularly smooth, add a little water and oil if necessary. Leave the finished dough to rest in cling film in the fridge.
Peel and core the pears and apples, cut into slices or small cubes. Mix with lemon juice, raisins, cinnamon and sugar. Stir the crème fraîche with the cream, vanilla sugar and grated lemon zest until smooth. Preheat the oven to 230° C fan oven.
Then take the dough out of the fridge and divide it into four parts. Dust the pasta board with flour, roll out each piece of dough thinly to the size of the baking tray. Cover the baking tray with baking paper, place the thinly rolled out pastry on top and spread evenly with the cream, but not too thickly. Top with the fruit and bake on the lowest shelf for approx. 10 to 12 minutes until golden brown. Sprinkle the cake with aniseed and cut into pieces.
Tip: perfume the tarte flambée with warmed Calvados and flambé.

Classic tarte flambée: Season the crème fraîche with salt and grated nutmeg, dice the bacon and onion and sprinkle with grated cheese. Bake as above.