How to make an exquisite pear tart and apricot jam with shortcrust pastry stuffed with slices of pears and pine nuts.
Ingredients for 8 people
- 500 g of white flour "00"
- 250 g of butter
- 250 g of sugar
- 2 eggs
- baking powder
- 1 lemon
- 3 pears
- 50 g of pine nuts
- 1 jar of apricot jam
- icing sugar
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How to prepare the pear tart and apricot jam
Work the cream butter and gradually add sugar, eggs, flour, a pinch of baking powder and the grated peel of 1 lemon.
Knead the dough, wrap it in plastic wrap and leave it to rest in the refrigerator for about 15 minutes.
Peel the pears, cut them into slices and boil them in water for about 3 minutes.
Drain them and let them cool.
At this point, spread 2/3 of the pasta in the pan lined with parchment paper, and distribute the pear slices and pine nuts over it.
With the remaining dough, form strips and arrange them on the cake with a grate.
Bake at 180 ° C for about 35-40 minutes.
Just before the cake is completely cooked, fill the spaces of the grate with apricot jam and then finish cooking.
When the cake has cooled, sprinkle it with icing sugar.
