Ingredients For pasta
- 400 g white flour
- 180 g sugar
- 150 g butter
- 100 g corn flour (polenta)
- one egg and 3 egg yolks
- Sambuca liqueur
- salt
Ingredients For the filling
For the dough: place the white flour, the polenta flour, the soft butter, the egg, the yolks, the sugar, a pinch of salt, a spoonful of Sambuca in the mixing bowl. Start the appliance fitted with a hook whisk and mix the ingredients quickly; close the dough in a foil and let it rest in the fridge for 30 '. Meanwhile, peel the pears, slice them thinly and, as the slices are cut, place them in cold water acidulated with lemon juice, to avoid that they immediately become dark. Drain the pears, when you have finished slicing them, and cook them for 15 minutes, covered, together with the wine and cane sugar; then add the blackberries, continue for 5 minutes, then transfer the fruit to the colander to cool it and keep the cooking juice. Roll out the dough to a thickness of 3 mm, then cover with a part of it a mold with low, grooved edges, 23 cm in diameter, trimming the edge. Place the cooked, cold fruit in the center, collecting it in a small heap. Cover it with a second disc of dough that will join the one below with a string, obtained by pinching the cake all around the edges. Bake at 200 ° for 20 ', then at 180 ° for 15'; serve cold, sprinkled with fruit juice.
