Description
This simply divine tart only for those who eat pomegranates with seeds. I questioned, starting to cook it, but doubts were in vain. Very tasty stuff. And, Yes, incidentally, claimed for the test quantities of products were many. Too much that I was immediately alarmed. At first I wanted to make half the rules, but then decided that the extra dough can stay in the fridge prior to the event. But the filling was just enough on the nose.
Ingredients
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300 g
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200 g
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3 piece
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16 g
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600 g
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120 g
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120 g
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120 g
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2 piece
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25 g
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25 ml
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150 g
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100 g
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Cooking
Beat butter with sugar at medium speed of mixer until it becomes fluffy and does not turn white.
Add the eggs one by one continuing to whisk each time until smooth.
Turn off the mixer, add the flour and baking powder and knead the dough.
Put the dough for 20 minutes in the refrigerator. The test turned out to 1200 g, and in the form of missed only 570 g 630 g left.
Put the dough in the tart form and prick repeatedly with a fork. I took a bigger form, what I have found is 28 cm in diameter (Sveta, finally I have updated your form that you gave me last New year's!) but it met only half of the test. The second half is in the freezer and waiting in the wings.
Bumpers can be designed fingers. For the beauty and perfection of the picture.
Put the form in the oven and bake at 180*C for about 15 minutes.
The filling for the tart is done similarly. Butter and sugar beat at medium speed of mixer.
Add the eggs and continue to beat until fluffy.
Add the rum, almond and wheat flour. Stir with a wooden spoon.
Add pomegranate seeds (100g) and stir.
To spread weight on tart, flatten again and put it in the oven at 160*C for 40 minutes.
As soon as the surface of the tart is Golden, so he is ready. My tart was ready in 25 minutes.
Evenly grease the tart honey.
And then sprinkle the remaining pomegranate seeds.
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