Description
Recipe G. Ramsay. Very tasty Ossetian pie with pears and Frangipane! Prepared simply and quickly, and eaten even faster...! Thin puff pastry, fragrant almond cream, sweet "pickled" in sugar syrup spiced pear. This is, without exaggeration, very tasty! And I recommend you to try it.
Ingredients
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The dough is flaky unleavened
240 g
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Pear
2 piece
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Yolk egg
1 piece
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Water
2 Tbsp
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Butter
75 g
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Flour almond
75 g
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Powdered sugar
75 g
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Chicken egg
1 piece
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Flour
2 Tbsp
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Liqueur
0.5 Tbsp
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Star anise
2 piece
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Sugar
50 g
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Water
50 ml
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Lemon
1 piece
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Cinnamon
1 piece
Cooking
First prepare the sugar syrup. To do this, mix all the ingredients in a small saucepan, place over low heat and cook, stirring until all the sugar is dissolved. Increase the heat and allow the syrup to writing a rolling boil 8-10 minutes, until the liquid slightly thickens. Set aside the syrup and cool.
Pears wash, peel and carefully remove the core. Slice in length. Put the slices in a deep plate (bowl) and pour the cooled syrup. To give the pears a little soak in the syrup until warmed up oven.
For franzhipana to RUB the soft butter and powdered sugar.
Separately, lightly beat with a fork egg, and carefully to enter in the oil mixture. Stir until smooth. Add both kinds of flour — almond, and ordinary wheat... again all stir until smooth. At the end add the liqueur. Cut the cream to rest while we prepare the dough.
The oven to turn on to heat up to 190°C. the Finished puff pastry to expand. Using a stencil cut out disc with a diameter of 20-22 cm (you can use a baking dish of appropriate size as the stencil).
To shift the disc of puff pastry on a baking sheet and make shallow Nazis across the edge of the circle, stepping back from the edge of 1.5-2 cm.
Egg yolk lightly whisk with 2 tbsp water and brush the edge of the disc. Put in center of dough cream frangipan, leaving smeared with egg edge. Well leveled.
To get pears from the syrup and blot with paper towel.
Lay pears on top of the pie in a circle. Sprinkle the top lightly with icing sugar.
Bake cake until Golden brown and soft pears, 35-45 minutes (focus on your oven!) To give the cake to cool slightly, you can lubricate the remaining pear syrup, I sprinkled a little powdered sugar.
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