Try this Pears and Almond Amaretti Tart recipe, or contribute your own.
Suggest a better descriptionMix sugar with the butter (which should have a temperature of about 13 ° C), mixing them together without assembling. Add the yolks a little at a time to make it to absorb homogeneously into the butter mixture and sugar. Add the seeds of half a vanilla bean, lemon zest and flour, mixing very little, just enough to absorb the watery part of the compound. At this point, take a loaf, wrap with plastic wrap, and place in refrigerator for at least 3/4 hour to rest.
Peel the pears, core and cut it into thin slices, about 3/4 mm.
Wash and dry lemon and just grate the peel. Rinse raisins well and then soak for 1/2 hour in liquor or alternatively in hot water.
Melt the butter in a double boiler without letting it fry in a large bowl and crumbled macaroons.
Riunite in the bowl of the macaroons, even pears, two-thirds of the melted butter, half the lemon zest and cinnamon.
Stir cook and set aside.
finely chop the almonds in a blender and bring them together in a bowl with the remaining melted butter, 25 grams of powdered sugar, salt and the remaining lemon peel.
mix well and let the dough rest in the refrigerator, covered with plastic wrap, at least 30 minutes.
Preheat the oven to 180 ° in static mode, buttered and floured mold. Roll out the pastry with the help of a rolling pin to a thickness of 4 mm, you should not have to use it all regulator depending on the thickness with what you forward we can make some cookies. Line a mold and prick the bottom with the tines of a fork.
Distribuitevi over the mixture of pears, leveled the filling well.
Take the dough from the fridge with almonds and crumble on the entire surface of the tart.
Bake at 180 degrees for 25 / 30 minutes, until golden brown.
Remove from the oven, let cool on a wire rack, sprinkle with powdered sugar and serve.
This tart level of flavors and textures has given me a lot of satisfaction, not to mention that I have put off the pears from view before they did a bad end.
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Serving Size: 1 Serving (765g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3524 | ||
Calories from Fat: 1801 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 200.1g | 267 % | |
Saturated Fat 122.4g | 612 % | |
Monounsaturated Fat 53.4g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 988.1mg | 304 % | |
Sodium 1357.1mg | 47 % | |
Potassium 768.4mg | 20 % | |
Total Carbohydrate 384.1g | 113 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 373.8g | ||
Protein 35.9g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3524
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