Tarte aux poires - Pear cake with almond cream
18. November 2014
I firmly believe that if you try this cake at home, it will not only disappoint you, but you will become lovers and you will come back countless times. This variation with leaf dough is really simple. In my new cookbook you will find a recipe very similar, it only differs in the dough that is fragile and the whole home, the filling is on the contrary with plums. Even a delicious dough can be prepared for smaller portions in advance and kept in a freezer, but this leaf-flavor option is really for those hasty days when you still want to prepare something really gourmet and gourmet. Thanks to the muscat wine and pears, you draw the beautiful and fragrant atmosphere of autumn.
Thank you Blance M, who sent me an original recipe.
Postup
Prepare a round cake form with a diameter of 28 cm or as an equivalent to a longitudinal cake form. Wipe it with an oil spray or other fat as you are accustomed to. Turn the oven to 180 ° C and let it preheat.
Meanwhile, sift the butter together with eggs, sugar, almond flour, flour, star anise and wine or rum. If you have a robot, let him work for you and prepare your pears. Peel the skin, clear the rootstocks and cut into eight, about 8 moles. If you take your time, you can soak the pears in lemon water so that they do not start browning by oxidation. (juice from one lemon and 1 liter of water at room temperature)
Bake the leaf dough on a lightweight roll on a thin sheet to match the format of your mold. I like the dough as thin as possible, so I usually use less than 125g. (If it is left, put it in the freezer packed in the foil for later.) Carefully transfer the dough into the mold and push your fingers into all folds or corners. Cut the excess dough with a knife and fill it with an almond cream that is evenly spread over the entire surface. Put the pears on top. It is ideally suited for a strong and thin end to the longitudinal mold. In round shape, on the other hand, a suitable expanding shape of the wedges will come to you and create a nice circle of pears. It does not matter that the pears protrude. When baking, the cream rises and the pears are almost completely absorbed.
Bake for about 30 minutes. You can recognize the finished cake not only in a beautiful golden color, but also because the cream is no longer thin, when it is "not humming". Put the finished cake out of the oven and, after a short cooling, push it out of the mold if you have a removable bottom shape to make the corpus crunchy. Serve hot, freshly baked is the best.
