Description
Easy to prepare, but nevertheless delicious cake with juicy filling. Perfect for afternoon tea, especially for lovers of not-so-sweet pastries.
Ingredients
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Flour
350 g
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Salt
0.5 tsp
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Butter
200 g
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Sugar
1 Tbsp
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Leavening agent
0.5 tsp
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Water
6 Tbsp
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Pear
800 g
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Cranberry
150 g
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Corn starch
3 Tbsp
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Cinnamon
1 tsp
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Sugar
7 Tbsp
Cooking
Make the dough. Butter or margarine cut into small cubes. In a bowl, mix flour, butter and salt to a state of bread crumbs. I usually mix in the processor is much faster.
Gradually pour in the dough 6 tbsp of ice water, carefully vymeshivaem the dough after adding each spoon. I needed add 1 tbsp water.
The finished dough divided into 2 unequal parts (one part should be slightly bigger than the second). Form 2 discs, wrap in clingfilm and put into the refrigerator for 30 minutes.
While the dough cools, prepare the filling. Pears wash, peel, cut into thin slices.
In a bowl, mix the pears, cranberries, starch, cinnamon and 6 tbsp sugar. I have frozen cranberries. The stuffing is ready.
The disk with a larger roll out into a thin layer, put in shape with a diameter of 23 see the Extra dough to cut with a knife.
On the cake evenly spread the filling.
Roll out the second disk into a thin layer, cover the pie, extra dough to cut, edge stung.
From the remnants of dough make small balls and lay them on the edge of the pie. Sprinkle the top of the pie with the remaining sugar. Bake in a preheated 220 With the oven for 20 minutes. Then reduce the temperature to 190 C and bake another 1 hour.
Shift the cake on a rack and let cool slightly. Serve warm. Very good with whipped cream. Bon appetit!
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