Description
I must say, pie is not easy. In principle, nothing difficult to prepare, but very troublesome. I spent a lot of time for its preparation. Recipe from my virtual friend from St. Petersburg's Zastavskaya. For my taste it requires some adjustments, which will be discussed below. You are most welcome...
Ingredients
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Flour
400 g
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Butter
200 g
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Chicken egg
1 piece
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Sugar
50 g
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Water
50 ml
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Salt
1 pinch
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Milk
500 ml
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Yolk egg
4 piece
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Sugar
80 g
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Potato starch
40 g
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Butter
100 g
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Vanilla sugar
1 pack
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Pear
8 piece
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Jelly
2 pack
Cooking
To prepare products to the test.
Sift the flour into a bowl, add sugar and salt, mix well.
Into the flour and grate on a coarse grater butter, periodically sprinkling the grated flour. RUB hands crumbs. Add egg, beaten with cold water, quickly zamesit dough.
Divide the dough into two parts, smaller one for bottom, one for side.
A large part of dough roll it out with oval cookie cutters to cut out the oval cookie.
Lay them around the perimeter of a split form, slightly overlapping each other.
The remaining roll the dough into a circle and place on the bottom of the form, the edges pressed to the cookies. The dough, incidentally, is not all gone, more cookies baked... a little.
Lay a baking paper, pour the peas and bake the base for 20 minutes at t 180*C. Then remove the form from the oven, remove the peas and continue to bake the basis for another 15-25 minutes, until tender. The finished tart to cool.
While our base is baked, do some cooking cream.
Beat the yolks with sugar and vanilla sugar.
Stir in 100 ml of milk. Then add the starch and mix everything thoroughly with a whisk.
The remaining milk bring to a boil. Without ceasing to interfere, pour it in a thin stream milk-yolk mixture and, stirring constantly, bring the weight up to thick. The cream quickly cool by placing the bowl of cream in a basin with cold water. The cream must be constantly stirred, and the water be replaced periodically.
Into the cooled cream to enter the softened butter, whip the cream with a mixer.
From pear to remove the core, peel, leaving the tail, the bottom is slightly undercut, so the pear was standing in the cake evenly. Peeled pears sprinkle with lemon juice so they do not darkened. Pour in a pot of water, pour sugar to make it sweet, put in water pear (water is needed so that pear was completely submerged). Cook the pears from the moment of boiling on slow heat for 10-12 minutes, then gently with a slotted spoon remove the pears from the syrup, cool.
You can now assemble the pie. In the cooled tartlet spread the cream smooth. Gently put the pears, lightly soaking them in cream.
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