For 6-8 people
- 300 gr. of pastry
- 25 gr. butter
- 12 half-pears in syrup
- 1 tsp. tablespoons flour
- For the almond cream:
- 95 gr. icing sugar
- 95 gr. almond powder
- 180 gr. Pastry cream
- 1 tsp. Coffee Curve cornstarch
- 40 gr. butter
- 2 eggs small arms
- 1 tsp. coffee dark rum
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30 mn. + 2 h. d'attente |
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30 mn. 180°C.(th6)/400-425 °F |
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- Prepare the almond cream as follows: Mix the icing sugar, almond powder and cornstarch. Sift all. In a bowl or a bowl of butter softening ointment without lather. Then add the prepared almond-sugar-starch, eggs one by one by incorporating them with a wooden spatula. Perfumed with rum, then add the pastry cream. Cover this mixture with plastic film and let food cool on hold.
- Make Drain pears. (It is preferable to poach pears in syrup williams boiling with 1 liter of water and 250 gr. Powdered sugar for 15 minutes. Approx.)
Preheat oven to 180 ° C. (th.6)
- On a lightly flour work, spread the pastry to a thickness of 2 mm. Foncez a pie tin (26 cm. In diameter) and butter. Pinch the edges between thumb and forefinger to the festooned. Pour the almond cream halfway up and smooth it well.
- Carefully cut the pears into slices of 2 mm. thick and place the star on top. Bake for 30 minutes. Let the pie cool before unmould the grid on a pin.
French