Ingredients for 4 people: 150 g.
flour 60 g. 50 g. sugar
butter 1 egg 750 g. not too ripe pear kaiser
apricot brandy or pear brandy
a pinch of salt
preparation and cooking time: 2 hours
Preparation In a bowl place the flour, a spoonful of sugar, softened butter, one egg and a pinch of salt. Work these ingredients for a few minutes with the electric mixer, then stir vigorously with a wooden spoon. Place the bowl in the refrigerator for one hour. Then roll out the dough with floured rolling pin into a sheet a few millimeters thick. This sheet lined with a tin of 28 cm. in diameter and pinch the edges all around to form a cord. Wash pears, peel and cut them into quarters. Remove the seeds and cut each quarter into very thin slices of pear in the longitudinal direction: arrange them over pasta, side by side, placing the narrowest part of the segments toward the center. Put the cream with the tart in the oven to 200 degrees and cook for 20 minutes, then open the door of the oven and sprinkle remaining sugar over the pears. Cook for 15-20 minutes. Meanwhile Strain 2 tablespoons of jam. Put in a saucepan with a glass of liquor and boil for a few seconds, stirring. Immediately after removing from the oven the crust, brush the pears with this syrup. Serve the tart warm.
flour 60 g. 50 g. sugar
butter 1 egg 750 g. not too ripe pear kaiser
apricot brandy or pear brandy
a pinch of salt
preparation and cooking time: 2 hours
Preparation In a bowl place the flour, a spoonful of sugar, softened butter, one egg and a pinch of salt. Work these ingredients for a few minutes with the electric mixer, then stir vigorously with a wooden spoon. Place the bowl in the refrigerator for one hour. Then roll out the dough with floured rolling pin into a sheet a few millimeters thick. This sheet lined with a tin of 28 cm. in diameter and pinch the edges all around to form a cord. Wash pears, peel and cut them into quarters. Remove the seeds and cut each quarter into very thin slices of pear in the longitudinal direction: arrange them over pasta, side by side, placing the narrowest part of the segments toward the center. Put the cream with the tart in the oven to 200 degrees and cook for 20 minutes, then open the door of the oven and sprinkle remaining sugar over the pears. Cook for 15-20 minutes. Meanwhile Strain 2 tablespoons of jam. Put in a saucepan with a glass of liquor and boil for a few seconds, stirring. Immediately after removing from the oven the crust, brush the pears with this syrup. Serve the tart warm.
Recipe taken from: http://www.prolocogalliera.it/
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