Pears and almonds Tart

Like many of my recipes I begin: "I had some pears and I dont want losing" and is true I had some pears and love pears always. and I had bookmarked this recipe in one of my little cook books and I made .
Is a dough with a frangipane crumble and pears really delicious:)

Source  "Desserts to enjoy" by  Pamela Villar  an argentinian Chef

Ingredients

Dough

125 grs of butter (4 1/2 oz)
250 grs all purpose flour
50 grs. glass sugar
1 lemon / the peel grated
1 egg
(if is necessary 1 tablespoon of milk)

Filling
250 ml water
2oo grs. sugar

Frangipane/crumble
180 grs. ( 6 oz) toasted and grated almonds
35 grs. flour
150 grs. butter(room temperature)
180 grs. sugar
2 eggs

Method


Dough
Process all ingredients into a ball (I did not add the milk, but depends on the mass)
If not used porcesadoir joins in a bowl by first attaching the butter with the flour until crumbly.
Then add the remaining ingredients and mix with the tip of dedos.sin knead too lonely to form a ball.
Wrap in plastic wrap and refrigerate for 1 hour.

Roll with rolling pin into the shape of the mold (can be rectangular or round) on floured work dusting the dough with flour to prevent sticking.
Line the cake mold of about 16 by 25 cm and if circular aporximadamente about 22 cm.
Click entire surface and refrigerate 30 minutes.
Preheat oven to 180 ° c.
Bake for about 10 to 12 minutes should be dry but not browned.

Deshacer cambios

 Prepare pears

Wash and cut in half.
In a saucepan boil for about two minutes then add sugar water until pears are tender but firm.
Drain and cut into slices without losing shape.
 Set side..

 Frangipane

 Mix all ingredients and place over crust precooked.
 Put the pears over frangipane. Sprinkle with glass sugar and cook in the oven at 180 °for about 30 minutes.
Remove and let cool to room temperature before serving.

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EN ESPAÑOL

 

Tarta de peras y almendras

Como muchas de mis recetas todo empezó con unas peras que tenía ya muy maduras me encantan
pero como ha hecho calor estos dias se maduraron muy rápido la cosa es que me acordé de esta receta que tenía y quería poder hacer.
Es de una colección de libros pequeños de cocina y de diferentes temas.
Esta receta es de Pamela Villar una chef argentina de la que ya he hecho recetas.

Ingredientes

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