The Agrisicilia team
Ingredients
400 g of 00 flour
200 g of cold butter cut into small pieces
200 g of sugar
4 of yolks
1 pinch of salt
½ vanilla pod
For the filling
300 g of Etna thigh pear extra jam
5 small pears or pears in syrup
Tart with pears and jam, is a recipe by food blogger Antonella Audino,
who prepared this crumbly pastry shell that contains the very delicate sweetness of pears, on a bed of stuffing with extra jam of Etna thigh pears, prepared with delicious pears from the Etna area, and with a delicate and velvety taste, all sealed inside the shell of crumbly pastry.
Instructions
Shortbread process with bimby
Add butter and flour, sandblast 20 sec. speed 5, add the egg yolks one at a time from the hole, add the sugar, salt and vanilla mod. ear until the pastry is compact. Finish on a pastry board, form a loaf to be sealed with cling film and kept in the fridge.
Hand process
Arrange the flour in a bowl, add the cold butter and pieces and sand quickly with your fingertips without heating the butter, add the sugar, egg yolks, salt and vanilla and work quickly. Finish on a pastry board, form a loaf to be sealed with cling film and kept in the fridge.
Forming
Divide the loaf in half, handle the pastry slightly to make it plastic again, spread between two sheets of 3 mm pastry paper and line the pan, spread the pear jam, arrange the pears in syrup or the fresh ones previously sprinkled with lemon juice in a radial pattern not to blacken. Cover with the other disk, seal the edges, prick with the prongs of a fork and bake for about 35 minutes
Final result
