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Tart with frangipane and pear cream!

ingredients

servings

4

Type 00 wheat flour

250 oz

Butter

125 oz

White sugar

125 oz

Eggs

1 unit

Egg, yolk

1 unit

Butter

100 oz

Almond flour

120 oz

Eggs

1 unit

Rum

10 oz

Pears

3 unit

Icing sugar

100 oz

Cornflour

10 oz

Lemons

1 unit

Desserts from Italy

Tart with frangipane and pear cream!

Tart with frangipane and pear cream!

vegetarian with gluten with eggs with lactose with nuts high in phosphorus

ready in

1 hour 20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tart with frangipane and pear cream!

Prepare it in the evening for the morning, it gains in taste!

Tart with frangipane and pear cream! step 1

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.

Tart with frangipane and pear cream! step 2

step 2

Proceed to an operation called sandblasting, ie incorporating the butter into the flour, to create small lumps.

Tart with frangipane and pear cream! step 3

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.

Tart with frangipane and pear cream! step 4

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.

Tart with frangipane and pear cream! step 5

step 5

I preferred to work it with whips, to avoid the formation of lumps, then finishing with a wooden spoon.

Tart with frangipane and pear cream! step 6

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.

Tart with frangipane and pear cream! step 7

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.

Tart with frangipane and pear cream! step 8

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.

Tart with frangipane and pear cream! step 9

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.)

Tart with frangipane and pear cream! step 10

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.

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