This is a trendy European summer cake. You can experiment and take any seasonal fruits for the pie: apricots, peaches, plums. The pie will not suffer in any way from the fact that besides canned pears there will be no other fruits in it, because exquisite dough and almond-pistachio cream will make it an inimitable culinary masterpiece.
It is necessary
- For the test:
- - flour 250 g
- - icing sugar 100 g
- - salt
- - almond powder 30 g
- - butter 125 g
- - egg
- For the cream:
- - butter 50 g
- - icing sugar 50 g
- - egg
- - almonds 50 g
- - pistachios 30 g
- - corn starch half st. l.
- For glaze:
- - apricot jam
- - water
Instructions
Step 1
To prepare the dough, you need to sift flour and powdered sugar onto the work surface of the table. Make a depression in a hill of flour, add salt and almond powder. It's okay if you don't have almond powder. It is easy to prepare it by grinding 30 grams of almonds in a coffee grinder. Place a piece of very chilled butter in the center and rub it vigorously into the flour.
Step 2
Then add the egg and knead the dough. It should be elastic. Then we form a ball from the dough and send it to the refrigerator for half an hour.
Step 3
Cooking almond-pistachio cream: for this very soft butter must be whipped with powdered sugar. Introduce the egg.
Step 4
Pistachios and almonds should be ground into powder using a coffee grinder, add cornstarch to the powder and combine with butter, whipped with powder.
Step 5
Dust the work surface with flour, remove the dough from the refrigerator and roll it out very thinly.
Step 6
Prepare a mold with a removable bottom, line it with parchment paper and put the rolled dough into it. Form a curb. To prevent the dough from swelling, it must be pierced with a fork. Spread out the cream with a spatula and smooth the surface well.
Step 7
Cut pears and grapefruits into slices, put fruit pieces on the pie, alternating between grapefruit and pear.
Step 8
Preheat the oven to 200 degrees and bake the cake for forty - forty-five minutes.
Step 9
We make the icing: combine the apricot jam with water, put it on the stove, bring to a boil and grease the surface of the cake with boiling icing. Sprinkle the edges with chopped pistachios.
