Apple pie
126 recipes
Tart with frangipane and pear cream!
ingredients
servings
4
Type 00 wheat flour
250 grams
Butter
125 grams
White sugar
125 grams
Eggs
1 unit
Egg, yolk
1 unit
Butter
100 grams
Almond flour
120 grams
Eggs
1 unit
Rum
10 grams
Pears
3 unit
Icing sugar
100 grams
Cornflour
10 grams
Lemons
1 unit
Desserts from Italy
Tart with frangipane and pear cream!
Tart with frangipane and pear cream!
ready in
1 hour 20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Prepare it in the evening for the morning, it gains in taste!
preparation
step 1
The doses are for a 26 cm mold or one of 20 5 tarts. First we dedicate ourselves to the base of the tart. Sift the flour into a bowl, add the lemon zest, sugar and cold butter into chunks.
step 2
Proceed to an operation called sandblasting, ie incorporating the butter into the flour, to create small lumps.
step 3
We add the eggs and knead quickly, until a smooth and homogeneous mixture is obtained. We form the classic dough and wrap in the film before storing in the fridge to rest for at least 30 minutes.
step 4
Now let's move on to the filling. Nothing could be simpler, sieve the icing sugar in a bowl and add the liqueur (replaceable with lemon or orange juice) and the egg.
step 5
I preferred to work it with whips, to avoid the formation of lumps, then finishing with a wooden spoon.
step 6
Take our pastry base, spread it with a rolling pin to a thickness of just under half a centimeter and line the pan. I usually press it gently with my fingers to make it stick well, then cut the excess by passing the rolling pin.
step 7
Peel the pears and cut them in half, depriving them of the seeds. We arrange them in a dish, sprinkle them with lemon juice so that they do not blacken, we'll take care of it soon. Meanwhile, fill the shell with our frangipani cream.
step 8
For decoration, we cut the pears horizontally, but without getting to the bottom with the cut, so that when cooked just open, making the cake more beautiful to see and ensuring a homogeneous fruit cooking. We arrange them radially in the cake.
step 9
In a hot oven, static, 180 ° for 40-45 minutes (the cream sometimes does the whims and does not cook well in the central part, do not worry and leave it inside, if you had to color too much cover with the foil, leaving uncovered the back part of baking.)
step 10
Churn and let it cool completely in the pan. We shake and serve cold (the ideal is to eat it the next day), sprinkle with a veil of sugar and if we have almond slivers.
