Description
Like August, there is no such wild heat, as in July, the day still warm, and the evening is cool. There are so many pears, so delicious and flavorful!! The tea party serves this delicious cake flavored with pears, hazelnuts and mascarpone cream. Let there always be cozy!
Ingredients
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Flour
155 g
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Brown sugar
55 g
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Butter
60 g
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Yolk egg
1 piece
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Lemon peel
1 tsp
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Salt
1 piece
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Mascarpone
250 g
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Brown sugar
100 g
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Chicken egg
2 piece
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Corn starch
2 Tbsp
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Vanilla
1 pack
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Brown sugar
1 Tbsp
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Pear
3 piece
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Hazelnuts
1 handful
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Lemon juice
1 Tbsp
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Jam apricot
1 Tbsp
Cooking
Dough: in a food processor with the knife attachment, mix the flour, sugar, salt, zest, add the cold butter cubes, chop into crumbs.
Add egg yolk, ice water, chopped. Gather the dough, wrap in foil, remove for 30 minutes in the refrigerator.
Preheat the oven to 190 degrees. Form 24 cm oil, the bottom lay a baking paper. Roll the dough between two sheets of baking paper, transfer to form protruding edges to cut.
Over the dough to put a baking paper, pour on top of the "load" ( beans or peas ), bake for 15 minutes, then remove the load, lower the temperature to 170 degrees, continue to bake without the "cargo" for another 5 minutes. Cool.
Cream: with a mixer beat the eggs with sugar and vanilla. Add cornstarch and whisk.
Add the mascarpone, whisking, do not need long to beat, you need to secure consistency of cream.
Pears peeled, cut in half, make an incision in the shape of a fan. Lubricate the brush with lemon juice to avoid darkening.
The cream is put into a form, flatten with a spatula. Lay pears on cream cut down, a little push, sprinkle with hazelnuts.
To prepare the cake I used sugar unrefined cane Mistral
Bake 35 minutes at 170 degrees. 10 minutes to get, sprinkle with sugar and continue baking until Browning. To get a hot pie, pear grease apricot jam. Pie to cool.
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