Ingredients FOR PASTA PASTA
- 175 g flour 00
- 120 g caster sugar
- 120 g butter
- 50 g almond flour
- 5 g baking powder
- 1 eggs
Ingredients FOR THE FILLING AND TO COMPLETE
FOR THE PASTA PASTA
work the butter, soft, with the sugar, then add the egg and finally the two flours and the yeast; knead, collect the pastry in a loaf and let it rest, wrapped in plastic wrap, in the refrigerator for about 30 minutes.
FOR THE FILLING AND TO COMPLETE
Peel pears and cut them into pieces. Melt 30 g of butter in a pan with brown sugar and 3-4 chopped cardamom seeds; when the sugar begins to caramelise add the pears and a little grated nutmeg; after a couple of minutes add the zest and lemon juice and cook for 5 minutes. Out of the fire also add 50 g of sliced almonds.
Grease and flour a cake tin (ø 23 cm, h 2 cm). Divide shortcrust pastry into 2 equal parts and roll them, obtaining 2 sheets of about 2 mm thick.
Coated the cake pan with a first sheet, trimming the overflowing dough; distribute the pears and seal the tart with the other sheet. Brush the surface of the cake with a little milk, sprinkle it with a little brown sugar and the sliced almonds and bake at 180 ° C for about 40 minutes.
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