Description
A very delicate dessert.. a wonderful combination of baked pears with ricotta cream
Ingredients
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Flour
200 g
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Flour almond
50 g
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Yolk egg
2 piece
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Butter
130 g
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Sugar
100 g
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Pear
4 piece
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Ricotta
250 g
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Yolk egg
3 piece
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Sugar
140 g
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Jam apricot
3 Tbsp
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Almonds
50 g
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Lemon juice
30 ml
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Beans
500 g
Cooking
Sift the flour, add the butter and almond flour. grind everything together with your hands.
Add sugar, yolks and quickly knead the dough.
Wrap the dough in parchment and refrigerate for 30 minutes.
Grease and sprinkle with flour a baking pan / 24 cm /.
Cover with parchment paper and put dry beans. bake in the oven at 180" - 15 minutes.
Peel the pears from the skin, divided into 4 slices each and sprinkle with lemon juice.
Grind a spoonful of ricotta, add the egg yolks and sugar, mix well.
Crostata remove from the oven. remove the parchment and beans. filled with a cream of ricotta. on top lay slices of pear. slices from the top to anoint jam / if thick, heat slightly on fire. sprinkle with chopped almonds.
Send in the oven for 30 / 40 minutes.
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