PEAR tart, plums and custard

Pear Tart, prunes and candied orange peel. A sweet enclosed inside a tender pastry crust and sank into a soft custard. Is’ one of my favorite winter pies, especially because it's really easy to do. The difficulty is close to zero: for the base you have to just mix all the ingredients together, It rests over the fruit and pours an egg cream and butter for finishing. Then in the oven and you'll hear what perfume. If you like you can accompany with vanilla ice cream, but I prefer a good cup of grappa and a little’ of sound meditation. I hope you like it. Meditate people, meditate. And have a nice day!

Ingredients for a tart for 6 people: 
for the shortcrust pastry

• 180 grams soft butter
• 20 cl of lukewarm milk
• 1 egg yolk
• a pinch of salt
• one teaspoon of granulated sugar
• a pinch of ground cinnamon
• 250 grams of flour 00

for the topping

• 5 boiled pears
• 15-20 dried plums (already soaked in warm water for 10 minutes)
• 40 grams of candied orange peel

for cream

• 3 whole eggs
• 25 grams of ground almonds
• 100 grams caster sugar
• 150 grams of cream
• 25 grams butter, melted
• 15 milliliters of grappa
• a tablespoon of flour 00

For the shortcrust pastry, You can prepare it the day before (only better so cool the processed more easily), mix all ingredients together by hand or in a food processor using the hook-leaved, working with your fingertips until the dough is smooth and no lumps. Wrap the dough in plastic wrap and let it rest in the refrigerator for 2 hours or more.

Peel the pears, cut them in half and then slice each half into 4 pieces and cut in half the plums already soaked and well squeezed.

For cream: put all the ingredients in a bowl and blend the mixture until the mixture is liquid and homogeneous.

Preheat the oven to 180 degrees static. Grease and flour a cake mold of 20-24 cm in diameter, cover it with the shortcrust pastry and prick the bottom and sides of the pie with the prongs of a fork. Have the bottom fan pears and plums (or as I did in the photo or as Favorites), then pour over the egg mixture and cream. Bake for 40 minutes or until the pie is golden brown not. Then cool the cake and sprinkle with icing sugar before serving. Bon appétit!

THE PAIRING: Moscato Passito Villa Monticelli, farm house Barberani, of Orvieto. A wine with delicate aromas of Apricot and peaches, with a soft and warm, from the elegant citrus acidity, with a slightly bitter aftertaste reminiscent of Sicilian almonds.