6

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Pear tart with pastry corn

ingredienti

persone

6

Uova

1 unit

Sale iodato

1 pinch

Cannella macinata

1 teaspoon

Pere

2 unit

Farina di mais giallo

210 grams

Burro

100 grams

Zucchero di canna

80 grams

Dolci da Italia

Pear tart with pastry corn

Pear tart with pastry corn

vegetariano con uova con lattosio

pronta in

1 ora 30 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Pear tart with pastry corn

Today I propose a great classic, the tart, excellent snack that tasted both at breakfast, perhaps accompanied by a steaming black tea. The pastry was made entirely with the comic cornmeal, flour from grain finissma, perfect for sweets. In this way it is gluten-free, there is no need to resort to prepared industrial flour.

Foto preparazione Pear tart with pastry corn

step 1

In a bowl mix the dry ingredients, then flour, sugar, salt and 1/2 teaspoon of cinnamon. Now take the butter, cut into small pieces and add it to the flour.

Foto preparazione Pear tart with pastry corn

step 2

Proceed as for the pastry classic, quickly amalgamating. Now open the egg in a small bowl, and add allimpasto sbattelo briefly.

Foto preparazione Pear tart with pastry corn

step 3

Form a ball, leaving it inside the bowl and cover with plastic wrap. Let rest in refrigerator for at least 30-45 minutes.

Foto preparazione Pear tart with pastry corn

step 4

Dough is quite soft and crumbly, do not worry if you were not able to form a nice smooth ball, the rest in the fridge will make it very workable.

Foto preparazione Pear tart with pastry corn

step 5

After the rest time, take the pastry and turn on the oven to 180 degrees. Place the dough between two sheets of parchment paper and into the pan: with the help of grossly roll it out hands.

Foto preparazione Pear tart with pastry corn

step 6

The pastry should never be too thin, otherwise it will not hold up the slice once cooked!

Foto preparazione Pear tart with pastry corn

step 7

Remove the top sheet of baking paper and with the help of the back of a slightly moistened spoon leveled the pastry, leaving a higher leggeremente welt around the perimeter.

Foto preparazione Pear tart with pastry corn

step 8

Take charge now of filling, putting refrigerate the pastry shell in the meantime. Take pears, wash and dry them. Cut the stalk and then in half again into quarters, removing the core seeds.

Foto preparazione Pear tart with pastry corn

step 9

Cut the pears into thin slices. Take back your pastry and stuff, arranging the slices of pear in a circle, starting from the outside.

Foto preparazione Pear tart with pastry corn

step 10

Sprinkle with cinnamon and bake in preheated oven for 45 minutes now, checking from time to time cooking.

fabbisogno giornaliero
(per persona)

Main +

Calories 336.72 kcal n.d.

Fat 15.39 g n.d.

Carbohydrates 48.6 g n.d.

Protein 4.62 g n.d.

Fibers 2.33 g n.d.

Water 51.61 g n.d.

Ashes 0.91 g n.d.

Sugars 17.6 g n.d.

Starch 0.0 g n.d.

Minerals +

Calcium 29.87 mg n.d.

Sodium 162.2 mg n.d.

Phosphorus 48.6 mg n.d.

Potassium 121.13 mg n.d.

Iron 0.69 mg n.d.

Magnesium 12.35 mg n.d.

Zinc 0.32 mg n.d.

Copper 0.11 mg n.d.

Manganese 0.14 mg n.d.

Selenium 5.95 mcg n.d.

Fluorine 1.56 mcg n.d.

Vitamins +

A 126.31 mcg n.d.

B1 0.02 mg n.d.

B2 0.08 mg n.d.

B3 1.04 mg n.d.

B5 0.22 mg n.d.

B6 0.08 mg n.d.

B9 0.03 mcg n.d.

B12 0.11 mcg n.d.

C 1.9 mg n.d.

E 0.59 mg n.d.

B12 added 0.0 mcg n.d.

D 0.43 mcg n.d.

K 3.33 mcg n.d.

Total choline (Vit. J) 28.39 mg n.d.

Lipids +

Monounsaturated 3.93 g n.d.

Polyunsaturated 0.94 g n.d.

Saturated 8.9 g n.d.

Cholesterol 69.31 mg n.d.

unsaturated 4.88 g n.d.

Amino acids +

Phenylalanine 0.07 g n.d.

Isoleucine 0.07 g n.d.

Histidine 0.03 g n.d.

Leucine 0.12 g n.d.

Lysine 0.1 g n.d.

Methionine 0.03 g n.d.

Tyrosine 0.06 g n.d.

Threonine 0.06 g n.d.

Tryptophan 0.02 g n.d.

Valine 0.1 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio