Dried plum pear tart and cream, scented with candied orange zest. A dessert that tastes like winter, christmas and good things, enclosed within a PASTA BRISÉE (watch the recipe video) tender and sunk in a soft cooked cream. This is one of my favorite winter tarts, 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. I suggest you use a soft and rather mature type of pear, so that cooks perfectly while remaining firm.
On the other hand, the RECIPES OF PIES, whichever way they're prepared, they're always successful: from the simple CHOCOLATE AND CHEESE TART sicilian style up to the more creative ones such as the WHITE CHOCOLATE TART, LEMON AND PISTACHIO or the sumptuous TART COVERED WITH PEARS AND CHOCOLATE. If you like you can accompany the plum and cream pear tart with the classic vanilla ice cream, but I prefer a good cup of grappa and a little’ of sound meditation.
If you love the peres, a sweet and versatile fruit, have a look at all my RECIPES WITH PEARS and above all don't miss the PEARS COOKED AND SPICED WITH RED WINE. An extremely elegant delight to bring to the table. And now I wish you good day.
PEAR TART, PLUMS AND CREAMPrint This
- FOR THE DOUGH:
- 180 grams soft butter
- 20 milliliters of warm whole milk
- 1 egg yolk
- a pinch of salt
- one teaspoon of granulated sugar
- a pinch of ground cinnamon
- 250 grams of flour 00
- FOR FILLING:
- 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 dough crust (look at the VIDEO RECIPE ON MY YOUTUBE CHANNEL) You can prepare it the day before, 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 divide each half into 4 pieces. Cut in half the plums already mingled in hot water (you can also add a teaspoon of liquor) 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.