Apple-filled shortcrust pastry
Desserts from Italy - Umbria
Crostatina with thigh pear
Crostatina with thigh pear
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Mignon stuffed with pear tart ricotta thighs of heart.
preparation
step 1
Prepare the pastry by hand or using a mixer. Add to the flour pinch of yeast, egg, softened butter, sugar, lemon peel. Knead the dough and form a ball.
step 2
Wash the pears thoroughly. Cut the stalks with a knife and put them aside they will be used for the final decoration. Pierce pears in the center to remove the cores with the help of the dig.
step 3
Boil for 5 minutes in the water pears previously brought to a boil. Set aside ½ cup of cooking water.
step 4
Preparing the filling: Mix the ricotta with honey.
step 5
Roll out the pastry and cover four ramekins tart mignon.
step 6
Pour some 'cottage cheese with honey in every paper cups.
step 7
Stuff each pear with macaroons chopped or minced, wet with the rum stretched with the cooking water of the pears put aside.
step 8
Arrange each pear Stencil center.
step 9
Place the ramekins in the oven preheated to 180 degrees and bake for 15 minutes tune themselves to the browning of the crust.
step 10
Allow to cool. Close each pear with the stalk pushed aside and serve on a plate.
step 11
Optional: To decorate pour in the previously melted dark chocolate over each pear.
step 12
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