Corn tart pears
Instructions
For the dough: sift the flour and cornflour, arrange them in fontana, putting at the Centre the sugar, the butter softened at room temperature and egg yolks; knead ingredients quickly without too much work, wrap it in a piece of plastic wrap and let it sit an hour.
For the filling: Peel the pears and cut them into pieces, put them in a pan, add the red wine, sugar, cinnamon and clove, bring to a boil, Cook until tender, drain them will.
Roll out the dough into a thin sheet, line a buttered and floured Cake Pan and prick the bottom with the tines of a fork; Sprinkle pears baked in an even layer and sprinkle with the crumbled macaroons.
Place the Pan in a preheated oven at 180 degrees and cook the cake for 30 minutes.
Ingredients and dosing for 6 persons
- For the dough:
- 150 g of white flour
- 150 g of corn flour
- 100 g of sugar
- 100 g of butter
- 3 egg yolks
- For the filling:
- 8 pere martine
- 2 tablespoons of sugar
- 50 cl of red wine
- 50 g of amaretti biscuits
- 1 bit of cinnamon
- 1 clove