ingredient
Rectangular non-stick pie plate
Tapi
Low gluten flour
120g
Unsalted butter
60g
yolk
10g
water
25g
salt
1g
Tower filling
Room temperature butter
100g
Caster sugar
Almond flour
20g
Egg
1 pcs
Li Jiao wine
5ml
pear
2 pcs
steps
(1) Make a tarpy. Pour the egg yolks, water and salt into a bowl and mix well.
(2) After cutting the butter into small particles, add low-gluten flour, cut and mix well with a scraper, so that the butter particles are coated with low flour into coarse sand grains.
(3) Step (1) and Step (2) Mix and knead into a ball, put it in a plastic bag and refrigerate for about 1 hour or freeze for 30 minutes (do not over-knead)
(4) When the tart is refrigerated, make the tart filling, pour the butter and caster sugar placed at room temperature into the cooking machine and beat until smooth. After that, add the sifted almond flour and low gluten flour and whisk well. Add the egg mixture, force the wine and whisk well.
(5) Sprinkle some powder on the board, roll out the refrigerated tart skin into a slightly larger than the tart mold, gently put it into the mold, press flat and flatten the edge of the tart with a rolling pin.
(6) Poke the small eye with a fork, put the baking stone on the oil paper, put it in the oven that has been preheated to 180 degrees Celsius, bake for 15 minutes and remove.
(7) Pour in the tart filling, smooth it, peel and cut the pear into thin slices, spread evenly on the surface, put it in the oven that has been preheated to 180 degrees Celsius, bake for 20 minutes and then remove.