Description
A very unexpected dessert that will surprise You with its components and its taste. Despite the apparent complexity to make it very simple.
Ingredients
-
Flour
300 g
-
Butter
100 g
-
Salt
-
Yolk egg
1 piece
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Water
6 Tbsp
-
Dried apricots
100 g
-
Pear
1 piece
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Chickpeas
70 g
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Brown sugar
2 Tbsp
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Butter
50 g
-
Cinnamon
-
Lemon juice
1 Tbsp
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Chickpeas
70 g
-
Orange
1 piece
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Yolk egg
2 piece
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Sugar
2 Tbsp
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Semolina
2 Tbsp
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Sour cream
2 Tbsp
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Butter
50 g
-
Flour
100 g
Cooking
Chickpeas soaked in cold water for at least 4 hours. This is best done at night, periodically changing the water. Chickpeas use TM "Mistral" it is beautiful and the taste and form, not mushy. After soaking the chickpeas, fill with cold water, put on fire and cook for 10 mins on high heat and 50 min. on low heat. Ready rinse chickpeas under cold water.
Sift flour, add the butter and mix into crumbs.
Add the egg yolk. Stir.
Add water and knead a soft elastic dough. If necessary, add flour. Send the dough in the fridge for 30 min.
Make crumble, we really needed it for one of the tartlets. Grind into dust the butter with flour, put it into a form or package and put into the freezer.
Dried apricots finely chop. If You have dry apricots, pre-soaked several minutes in water.
A pear peeled and cut into cubes. Take about a Cup of water and add lemon juice. Spread the pear. Do this in order to pear is not dark and has a nice lemon flavor. Dry with a towel.
In a pan melt the butter, put the pears, apricots and chickpeas. Slightly fry and add the brown sugar, reduce the heat, cover and caramelize for about 10 min the Fluid should be viscous. Our first filling is ready.
Orange disassembled into slices, cleaned from the film and cut into small segments. Mix with chickpeas.
Make a sauce. To do this, RUB the yolks with sugar and add sour cream and semolina. Give a little to swell semolina. Adjust sugar according to your taste. Our second filling is ready.
You can make the cakes in two tarts. I decided to make a tartlet. Divide the dough into 6 parts, each roll out. Spread in a shape formed by the bumpers.
Spread the first filling of dried apricots, pears and chickpeas. Then spread the second filling of chickpeas with orange. Cover with the sauce and sprinkle with crumble. Put in a preheated 180 gr. the oven for 30 - 35 min.
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