French pear tart


Flour – 0.5 cups 2
Butter – 1 cup
Salt – 1 hour. L.
Sugar – 1 hour. L.
Ice water – 0.5 cups
Egg lubrication – 1 pc.
Pear – 3 pieces.
Cane sugar – 4 tablespoons. l.
Orange – 4 tbsp. l.
Flour – 1 tbsp. l.
Raisins – 1 tbsp. l.


1. Prepare the dough. Mix the sifted flour with the salt and sugar, and rub them in the cold butter, cut into small cubes. Should get dry crumbs.
2. Slowly pour the water and knead the dough by hand until it will gather into a ball. Wrap it in foil and place in refrigerator for 30 minutes.
3. While the dough cools, prepare the filling. Raisins rinse in hot water. Pears, cut lengthwise, remove and cut into slices serdtsevinku. Remove the zest of an orange. Combine all ingredients in a bowl filling, shake to all the evenly mixed.
4. Preheat the oven to 200 ° C Chilled dough into two unequal parts. Lower back clean in the refrigerator. Most of the roll so as to cover the bottom and walls of the mold and has remained hang out.
5. Cover the dough forms, pushing it to the bottom. Put the stuffing on top of a hill – it settles in the cooking process.
6. Whisk the eggs with a little water and brush the inside edges of the walls.
7. Roll out the smaller piece of dough, cover the cake and carefully tucks lubricated places. Surplus cut, one can make the rim of pie or decoration for the top.
8. Grease the pie crust with egg and place on the top level of the oven.
9. Bake the cake until golden brown – about 30-40 minutes.

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