INGREDIENTS FOR A 24 CM BAKING PAN
For the shortcrust pastry:
- 330 g di Flour for pastry Mix Pasticceria
- 200 g of butter
- 120 g of icing sugar
- 3 egg yolks
- Seeds of a vanilla pod
- Zest of a lemon
- 1 pinch of salt
For the filling:
- 500 ml of milk
- 40 g of potato starch
- 100 g of sugar
- 1 vanilla pod
Topping:
- 3 ppears
- Apricot jam
- Icing sugar
Instructions
To prepare the pear tart, work the slightly softened butter with the icing sugar in the mixer, dissolve a pinch of salt in the egg yolks and add them to the butter and sugar mixture.
Add the vanilla seeds and lemon zest, when everything is well mixed add the previously sifted flour.
Form a ball and wrap it in cling film, leave to rest for at least 1 hour in the refrigerator.
Roll out the pastry with a rolling pin to a thickness of 5 mm, line a tart mold, prick the bottom and leave the pastry to rest for 15 minutes in the refrigerator.
In the meantime, prepare the cream: sift the starch into a bowl and mix it with 200 ml of milk, being careful not to form lumps.
In a saucepan, put 300 ml of milk with the sugar and the vanilla bean, let it boil slightly, remove the saucepan from the heat and filter the milk with a strainer, put it back on the heat and when it is about to boil add the remaining milk dissolved with the starch.
Mix with a whisk until the cream thickens.
Remove the cream from the heat and let it cool.
Fill the shortcrust pastry shell with the milk cream and arrange the pears cut into segments on top.
Bake the cake in the oven at 170° for 50 minutes, 5 minutes before removing it from the oven brush the pears with the jam.
The cake can be kept in the refrigerator for a couple of days.
Thank you Elena from Dolce Salsarosa for the recipe.
