Pear jam is not only a fragrant dessert for tea, but also a wonderful filling for pies, thanks to its thick consistency. Spices, dried fruits or nuts are also added to pear jam.
It is necessary
-
- For shortcrust pastry with pear jam:
- - 2-3 glasses of flour;
- - 200 g margarine or butter;
- - 2 eggs;
- - 1 cup of sugar;
- - 1 tsp. baking powder;
- - 1 pinch of vanillin;
- - 150-200 g of pear jam.
- For a nut pie with pear jam:
- - 500 g flour;
- - 11 g dry yeast;
- - 350 ml of water;
- - 6 tbsp. l. liquid honey;
- - 1 lime;
- - 3 tbsp. l. lemon peel;
- - 2 tsp starch;
- - 5 tbsp. l. olive oil;
- - 0.5 tsp salt;
- - 300 g of pear jam;
- - 150 g of chopped walnuts;
- - 20 g of chopped almonds and cashews.
Instructions
Step 1
Shortcrust Pie with Pear Jam Melt the margarine or butter. Sift flour and mix with baking powder. Stir the sugar, vanillin, butter and eggs thoroughly until smooth. Gradually add flour and knead not too tough dough. Divide it into 2 unequal parts.
Step 2
Place a smaller portion of the dough in the freezer for 1 hour. Roll out the rest and spread evenly on a baking sheet or mold. Place a layer of pear jam on top of the dough and flatten with a spoon. Rub the frozen part of the dough on a coarse grater on top of the filling. Preheat the oven to 200C and bake the shortbread cake for about 20-25 minutes.
Step 3
Walnut pie with pear jam Dissolve 1 tbsp in warm water. l. sugar, 0.5 tsp. salt and 1 tbsp. l. flour. Add yeast, stir and leave in a warm place for 15 minutes. Combine sifted flour, sugar, lemon zest, olive oil. Pour in the water with yeast and knead the dough for 10 minutes.
Step 4
Roll the dough into a ball, place in a greased bowl, cover with a tea towel and leave warm. After an hour, knead the dough that has come up and leave for another half hour.
Step 5
Wash the lime. Grate the zest on a fine grater. Squeeze the juice out of the pulp. Fry cashews and almonds for 5 minutes in a preheated skillet without oil. Combine lime juice, zest, pear jam, starch, roasted nuts until smooth.
Step 6
Lubricate the mold with vegetable oil. Roll out most of the dough, make sides, cover with a napkin and let it brew for 10 minutes. Roll out thin strips from the remainder. Spread the filling evenly over the dough, sprinkle with walnuts and garnish with strips of dough. Brush the exposed portions of the dough with melted honey. Bake the pie for about half an hour in an oven preheated to 180 ° C. Cover the finished peanut pie with pear jam and let cool for 15 minutes.
