Timbale of pears in red wine
Instructions
Mix the two flours with the soft butter, sugar, 3 egg yolks, salt and, if necessary, even a little water to obtain a homogeneous paste but consistent.
Let stand in refrigerator.
Cut pears into pieces, deprive of cored and cook in a pan with the sugar, cinnamon, clove and much wine to cover.
Roll out 2/3 of the dough and line a cake tin by 22 cm tart in diameter greased and floured.
Prick the dough to the surface and then settle almost all drained pears.
Cover with the remaining dough stretched out in turn, brush the tart with beaten egg, sigillatene the edges and gilds in oven at 200 degrees for 25 minutes.
Garnish the timbale with slices of pears with remaining syrup.
Ingredients and dosing for 4 persons
- 800 g of pere
- 100 g of sugar
- 1 pinch of cinnamon
- 1 clove
- Barolo red wine
- For the dough:
- 200 g of white flour
- 150 g of butter
- 150 g of sugar
- 100 g of fine cornmeal
- 3 egg yolks
- 1 pinch of salt
- For the mold:
- Butter
- Flour