Preparazione
Cottura
Difficoltà
Sweet tooth? Then here is a recipe that will delight you: tart with pears and blueberries.
Among the ingredients used, both for preparing the pastry dough and the filling, we used Flour for Pastry Cakes. Let’s go into the details!
Ingredients
for 6 people
For the oil shortcrust pastry
- 200 g of Pastry Flour
- 95 g of extra-fine caster sugar
- 65 ml of seed oil
- 50 ml of water
- 5 g of baking powder
- Grated zest of ½ organic lemon
For the filling
- 130 g of granulated sugar
- 85 g of soft butter
- 90 g of almond flour
- 2 teaspoons of Pastry Flour
- 1 teaspoon of cornstarch
- Grated zest of ½ organic lemon
- 1 egg
Also
- 1 kaiser pear
- 20 g dehydrated cranberries
- Gelatin spray for polishing
Preparation
The Dough
Dissolve sugar in water. Add oil and yeast, stirring with a spoon. Then put in the flour and grated lemon. Process the contents by hand (or with a K-whip in the planetary mixer) until sufficiently smooth and tender: everything should be smooth and composed. On a sheet of plastic wrap pour the mixture, forming a loaf about 1 cm thick, wrap it whole and let it rest in the freezer for about 1 hour.
In the next step you will need to roll out the dough between two sheets of baking paper. With a rolling pin bring it to a thickness of 5 mm. Once finished, transfer the dough to a 20-cm-diameter tart mold, preferably nonstick and with a removable bottom. Proceed with the plain baking: cover the dough with a sheet of baking paper and place ceramic marbles or, alternatively, dried beans on top. Transfer to the preheated oven at 180° for 20 minutes, then remove paper and marbles and continue baking for another 5 minutes. Remove from the oven and allow to cool completely.
The Cream
Meanwhile, arrange a bowl for cream preparation. Beat the soft butter and sugar with a whisk until fluffy. Add the almond meal, flour and cornstarch, continuing to stir after each addition. Add the egg and lemon zest, always mixing the ingredients very well.
Final Stage
When you have finished preparing it, transfer the cream to the inside of the pastry shell. Level and arrange the thinly sliced pears on top, composing a sunburst pattern and pressing a little so they sink in. Top with the cranberries. Bake in the preheated oven at 180° for about 30-40 minutes. Remove from oven and glaze with gelatin spray before serving.
Thanks to. The Silver Spoon for the recipe.
