Crumbly Cottage Cheese Cake with Pears

Mix the flour, 100 g granulated sugar, salt, butter, and lemon zest until crumbly. Add 3 tablespoons of ice-cold water and quickly knead into a compact dough. Wrap in cling film and refrigerate for one hour.

Prepare a 26 cm diameter cake tin. Grease its sides with butter. Roll out the dough between two sheets of baking paper to a thickness of approx. 3 mm. Use the bottom of the cake tin to cut out a circle, and from the remaining dough, cut a 3-4 cm high rim. Place it into the tin.

Prick the bottom of the dough with a fork and return it to the refrigerator. Preheat the oven to 185 °C.