Tarte of cooked cream and pears. A pie not cake, made only of cooked cream and pears, that in the oven you soft and firm and delicious. Looks like a little’ at far Breton, I have already prepared and loved it from the first bite. This time, the recipe is not mine but of Martha Stewart, anche se io l’ho scovata nel blog Nella cucina di Ely. Ely has made some personal variations to the original recipe. Io ho apportato alcune personali varianti alla sua, but nothing takes away that this is an easy recipe easy, a gentle breeze to prepare, just a few minutes. Poi la cottura e potete servire la tarte di crema cotta e pere tiepida o fredda: in both cases I will only leave crumbs.
I used the Pere Madernasse the red wine I had in the pantry for several weeks, and I must say that the indisputable of this product, combined with the smell of cinnamon, wine and cloves, has definitely made especially sweet. You can still use the normal pears Kaiser or Decane, that lend themselves well to cooking. Se amate i dolci con la frutta, e soprattutto con le pere, have a look to all my DESSERT WITH PEARS: cakes, Tarts, Spoon desserts, torte morbide da colazione e plumcake. If you like, Follow me on my YouTube channel. And now I wish you good day.
- Dosi per una tortiera da 22-24 centimetri circa:
- 5 pere madernasse al vino rosso oppure Kaiser o Decane
- 3 eggs
- 60 g of melted butter
- 60 milliliters of fresh whole milk
- 60 ml of cream (You can replace it with the same amount of whole milk)
- 100 grams of Superfine caster sugar
- 40 grams of flour 00
- a tablespoon of vanilla extract
- 30 grams of raisins already soaked
- the zest of a lemon rind
- a pinch of salt
- just enough butter to grease the Pan
- icing sugar to decorate the cake
Preriscaldare il forno a 170 gradi statico. Mettere in una ciotola le uova, sugar, the salt and vanilla extract: Mount everything with an electric mixer until the mixture is puffy and soft, then add the sifted flour, the milk slowly, always blending, the cream and lemon zest. Finally, combine the melted butter and raisins well squeezed. At this point you should have a smooth, smooth and practically liquid, but don't worry, is everything okay. Grease the baking pan and pour the mixture.
Peel the pears, cut them in half, remove the seeds and the hardest parts and cut them along the surface with deep cuts, so that they cook it perfectly. Distribute the pears on the cake in a harmonious way and bake for 30 minutes, then check the cake by touching the surface with a finger: If she resists while remaining soft, is ready, otherwise prolong cooking again for 5-10 minutes.
Allow to cool slightly sweet, that is great for both warm and cold, dust with icing sugar and serve.