Juicy Pears & Nuts - That's a Perfect Combo!

A simple guide to making a perfect and delicious tart with pears and nuts
Ingredients for 28 cm tart pan:
Flour - 8 OZ (240 gr)
Powdered sugar - 2 OZ (60 gr)
Butter (at room temperature) - 3 OZ (100 gr)
Egg
Salt - ¼ tsp
Ingredients for filling:
Pears ripe & juicy - 3-4 pcs.
Almonds or peanuts ground - 3 OZ (90 gr)
Butter (at room temperature) - 4 OZ (120 gr)
Sugar - 3 OZ (90 gr)
Eggs - 2 pcs.
Flour - 2 OZ (60 gr)
Vanilla extract - 1 tbsp.
1. Put flour, powdered sugar and salt into a bowl, stir. Add
butter, mix well with your hands, till you have a homogeneous texture.
2. Add the egg, knead. There is no need to put the dough in the fridge, you can roll it at this stage.
3. Dust the table with some flour and roll out the dough (take into account the dimensions of your mold). Put the dough in the mold and leave it to sit at room temperature for the time of preparation of the cream and pears.
4. Beat eggs & sugar with a mixer (3-4 minutes).
5. Soften the butter with a mixer.
6. Add nuts ground to the butter, mix.
7. Add beaten eggs to the butter & nut mixture. Mix with a mixer
8. Add flour, mix with a mixer on low speed or with a spatula.
9. Spread the nut cream in the mold.
10. Peel & core the pears. Slice 2-3 mm.
11. Press gently on the pear to make it look like a ladder. With a spatula, a pastry knife or a knife, transfer the pears to the cream. Slightly deep them into the cream.
12. Bake in a preheated oven 350°F (180°C) for 30-35 minutes.
13. Optionally, before serving, you can grease the top of the pie with warmed apricot / peach / apple jam or honey.
Serve lukewarm.
Enjoy!
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Oddly enough, it turned out with that this pie a bit tastier and more aromatic with peanuts.
Music:
Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution licence (creativecommons.org/licenses/...)
incompetech.com/music/royalty-...
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[@dear_totheheart]

All your videos are so lovely, unique, and well presented, thank you so much!

[@RobertHughey]

Looks delicious. Great channel!

[@jamesseward352]

You're right! This really is the perfect combo!

[@CoolCooking]

Thanks James for your kind comment!