PEAR CRUMBLE TART WITH MUSCOVADO SUGAR

Jun 05, 2017

PEAR CRUMBLE TART WITH MUSCOVADO SUGAR


FOR THE SHORTCRUST PASTRY
toasted soya flour
40 g
millet flour
110 g
rice flour
675 g
450 g
icing sugar
300 g
egg yolks
180 g
salt
5 g
baking powder
8 g
xanthan gum
3 g
water
30 g

Mix the three flours together with the baking powder and salt, then sift all of them together. Use a mixer to work the softened Risolì together with the icing sugar, then add the egg yolks and finally the sifted flours together. Leave the dough to rest in the refrigerator.


FOR THE FILLING
abate fetel pears
1500 g
icing sugar
180 g
cinnamon powder
5 g
jamaican rum, 70%
8 g
sultanas
180 g
corn starch
45 g
xanthan gum
3 g

Toss the pears in a pan with Risolì, add the sugar and caramelise. Add rum, flambé then flavour with the cinnamon and finish with pine nuts and sultanas, washed and softened in warm water.


FOR THE MUSCOVADO CRUMBLE
rice flour
375 g
muscovado sugar
255 g
335 g
hazelnut flour
335 g
cinnamon powder
5 g
lupin flour
65 g
salt
3 g
water
30 g

Mix the rice flour, lupin flour, hazelnut flour, muscovado sugar, cinnamon and salt. Add the Risolì, not too soft, cut into pieces, and form a crumble.


FOR THE TOPPING

Line the cake tins with the shortcrust pastry, pierce the bottom and fill with the pears. Cover up to the top with crumble.


BAKING

Bake without steam at 170°C for around 25 minutes.


NO. PORTIONS: 
45 pieces

 

BAKING: 
170°C for 25 minutes

 

STORAGE: 
3 days at +4°C

 

STORAGE AT -18°C: 
6 months