Dessert // Pies

Pear tart with almond cream

  • For the dough: flour and flour for the surface - 11/4 Glass
  • salt - 1/2 teaspoon
  • sugar - 1/2 teaspoon
  • cold unsalted butter,cut into pieces - 1/2 cup
  • ice water - 2-4 Art.spoons
  • For the filling: roasted almonds - 1 cup of sugar confectionery
  • - 3/4 cup
  • cold unsalted butter, cut into pieces - 1/2 cup
  • large egg - 1 Each
  • flour - 2 tbsp.
  • spoon of salt - 1 teaspoon almond extract
  • - 1/2 teaspoon
  • apricot jam - 1/2 cup
  • pears, chopped - 900 grams

Prepare the dough.In a food processor mix the flour, salt, and sugar.Add the butter and 2 tablespoons of ice water.Beat until dough is crumbly.If necessary, gradually add up to 2 tablespoons of water.Wrap the dough in plastic wrap and refrigerate for 1 hour.Preheat oven to 190 degrees.On a lightly floured work surface roll out the dough into a circle with a diameter of 30 cm. Put the dough in a removable baking tin, smooth and trim the edges, if necessary.Put in the refrigerator.Make stuffing.In a food processor,

grind the almonds with confectioner's sugar.Add oil, egg, flour, salt and almond extract.Beat until smooth.Put almond cream on the surface of the cake and refrigerate for 15 minutes.Arrange pear slices fanned out on the almond cream.Put the pie on a baking sheet and bake 40 to 45 minutes, until golden brown.Give the cake to cool in the mold.Remove the cake from the mold, melt apricot jam and smear them cake.

Servings: 8

Related Posts