- For the filling;
- 2-3 pears;
- juice 1/2 lemon;
- 50-60g butter;
- 2 tbsp sugar;
- cinnamon at the tip of a knife;
- For dough:
- 170g flour;
- 1 tsp baking powder;
- 50g ground almonds;
- 100g butter;
- 100g sugar;
- 3 eggs;
- 2 tbsp milk;
- vanilla at the tip of a knife.
- For the sauce:
- 100g butter;
- 2 tbsp honey.
Pears wash and clean from peel. Gently remove the core, trying not to disturb the shape of the fruit. Slice top to bottom in medium-thick slices. In shape, the slices should resemble the shape of a pear. Fold into a wide bowl and splash on all sides with lemon juice so they don’t go dark.
In a soteynik melt the butter. Add sugar and ground cinnamon. Put the chopped pears in there. Cook over medium heat, turning over periodically. Pears should caramelize. Depending on the pear variety, this process can take 7 to 15 minutes. Try not to overfry the fruit, otherwise they will become unnecessarily soft and lose the necessary shape.
To prepare the dough in a large bowl, sew through a sieve of flour and baking powder. Add ground almonds. Stir.
Separately combine eggs and milk. Whisk with a fork or cheerful. Add vanillin.
With the mixer, whisk the butter with the sugar. Alternately, introduce the egg mixture and flour with the almonds. Beat carefully to a uniform mass. Do not immediately spread the entire volume of mixtures into the whipped oil. They should alternate in small batches. Start and finish whipping necessary flour with almonds.
Refractory shape (preferably used with separate sides) grease with butter. Gently lay the caramelized pears on the bottom. Spread them out nicely, as after baking they will end up on top of the pie.
To prepare caramel-honey sauce, melt the butter in a soteynik. Add honey. Bring to a bubble and tomite, stirring, until the mixture thickens. The resulting sauce pour laid pears. On top – cooked dough.
Bake in preheated oven for 40-50 minutes at 180-200°C. Ready pear taten take out of the oven and allow to cool slightly. Flip over to the dish and extract from the mold.
Pear tarte serve with a ball of creamy ice cream and a sprig of mint.