For 6 people
- For the pastry:
- 250 gr. flour
- 125 gr. butter
- 1 / 2 cup water
- 1 / 2 tsp. coffee salt
- For the garnish:
- 750 gr. pears
- 75 gr. sugar
- 100 gr. cream
- 1 egg yolk
- 3 tablespoons. tablespoons cognac
- 1 pinch pepper
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35 mn. |
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1 h.10 mn. 210°C.(th.7)/425-450°F |
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- Peel pears and cut them into thick slices and let them macerate in brandy mixed with sugar and pepper for 30 minutes. (reserve juice maceration)
- Meanwhile prepare the pastry by mixing fingertips all the ingredients. In terms of work lightly flour Spread 2 / 3 of dough on 7mm. thick. Foncez a mold of 22 cm square. aside (if possible or use a pie fairly high) Cut dough flush edges.
- Preheat oven to 210 ° C. (th.7)
Pour the pears. Lower the remaining dough and cover in the mold. Solder the edges with a little water.
- Cut a slice of dough in the middle to let steam escape during cooking. Bask with egg yolk and H.10 Bake for 1 min.
When cooked, pour through the central hole cream diluted with juice reserved maceration.
French