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Pears and almonds tart (Tarta de peras y almendras)




The  tree has given many pears this year (each summer is different) the same with the apples (delicious Fuji) so now is season pears here!

I think that in the northern hemisphere they must still have pears, we have almost all year round.

We love this recipe with a soft sponge cake, almond cream and pears. Delicious.

Many of you are in Spring here still not much of Autumn but it is less hot.
This recipe is really good.
Love for all !

Source :  Miss Petel.com  






Ingredients


For pears

4 or 5 firm pears
1 1/2  cups of white wine
2 cups of water
1 cup of sugar
vanilla
cinnamon sticks, anise stars
orange peel.

For crust

180 grams all purpose flour
60 grams almond flour
60 grams sugar
100 grams cold butter
1 egg
lemon zest
pinch of salt


Almond cream

140 grams soft butter
200 grams sugar
2 eggs
150 grams grinded almonds
50 grams corn starch or cornmeal
1 tablespoon rum

Method


Peel the pears (leave the pears stick ) and place them in a medium pot. Add the ingredients: water, wine, sugar and spices and boil for a while.
Cook for about 10 minutes until the pears are tender but firm.

Crust
In a processor bowl (or by hand in a bowl) mix the flour
the ground almond flour, salt, butter and sugar making a crumble  mixture. Add the lemon zest and the egg and process until the dough forms.
Wrap in plastic film  and let  cool for 1/2 hour in the fridge.

Then remove the dough from the refrigerator and on a lightly floured surface, roll out the dough until large enough to line the base of your tin.
Refrigerate again by a while.


Almond cream

In  a bowl, mix well the butter, sugar, salt and lemon zest. Add the ground almonds and the corn starch, finally the eggs one by one and the rum.
Mix well until you have a creamy mixture.

Heat the oven to 180 ° c (370 ° F) Remove the crust  from the fridge and spread the almond cream over it.

Then, cut the base of the pears (it is better) and place them in a little bit into the cream,
Bake and bake for 3 minutes or until the cream begins to brown.
Let cool before serving.



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