The delicate aroma of ripe pear with a pleasant slight sourness of red currant berries will provide an unforgettable composition of tastes in delicate baked goods.
It is necessary
- For the test:
- - 150 g butter (margarine);
- - salt;
- - 2 yolks;
- 2-3 glasses of flour;
- For the cream:
- - 1, 5 glasses of milk;
- - 0.5 cups of sugar;
- - 3 yolks;
- - 1-1, 5 tablespoons of flour;
- - 1 teaspoon vanillin;
- For filling:
- - 4 strong pears;
- - 1/2 cup red currants (cranberries);
- For syrup:
- - 1 liter of water;
- - 4 tablespoons of sugar;
- - 1 teaspoon lemon juice;
Instructions
Step 1
For the dough, beat the butter with a pinch of salt into a fluffy mass, add the yolks, beat again. Add flour in small portions and mix thoroughly. You should have a very soft dough.
Step 2
Divide the finished dough: leave 1/3 of the dough at room temperature, wrap the rest in a bag and refrigerate for 1 hour.
Step 3
Roll out the cooled dough thinly and place on the bottom of the mold, raising the sides. Place the mold with the dough in an oven heated to 180 ° C for about 10 minutes - the cake needs to be baked until half cooked.
Step 4
For the cream, mash the yolks with sugar and vanilla, add flour. Stir so that there are no lumps.
Step 5
Bring milk to a boil. Pour hot milk into the egg mass and stir with a whisk until smooth.
Step 6
Then put on low heat and, without ceasing to stir, bring the cream until thick. Place it on a semi-finished crust.
Step 7
Cut the pears in half, remove the seeds. Boil in sweet syrup with lemon juice for 3-5 minutes. Take out and dry.
Step 8
Put the pear halves on top of the pie. Put several berries in each hole of the pear.
Step 9
Beat the remaining dough (which stood at room temperature), with a spoon or a pastry syringe, place the cream in the holes of the pears (on top of the berries). Bake at 180 ° C for 30 minutes.
