We love this recipe with a soft sponge cake, almond cream and pears – Delicious tart


For pears
4 or 5 firm pears1 1/2  cups of white wine2 cups of water1 cup of sugarvanillacinnamon sticks, anise starsorange peel.
For crust
180 grams all purpose flour60 grams almond flour60 grams sugar100 grams cold butter1 egglemon zestpinch of salt
Almond cream
140 grams soft butter200 grams sugar2 eggs150 grams grinded almonds50 grams corn starch or cornmeal1 tablespoon rum

Peel the pears (leave the pears stick ) and place them in a medium pot. Add the ingredients: water, wine, sugar and spices and boil for a while.Cook for about 10 minutes until the pears are tender but firm.

CrustIn a processor bowl (or by hand in a bowl) mix the flourthe ground almond flour, salt, butter and sugar making a crumble  mixture. Add the lemon zest and the egg and process until the dough forms.Wrap in plastic film  and let  cool for 1/2 hour in the fridge.
Then remove the dough from the refrigerator and on a lightly floured surface, roll out the dough until large enough to line the base of your tin.Refrigerate again by a while.

Almond creamIn  a bowl, mix well the butter, sugar, salt and lemon zest. Add the ground almonds and the corn starch, finally the eggs one by one and the rum.Mix well until you have a creamy mixture.

Heat the oven to 180 ° c (370 ° F) Remove the crust  from the fridge and spread the almond cream over it.Then, cut the base of the pears (it is better) and place them in a little bit into the cream,Bake and bake for 3 minutes or until the cream begins to brown.Let cool before serving.

By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com

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