The best cake with pears for Sunday. I bake every week in the season, because the family reminds itself

Pears in Poland have their own The best time from August to October, although depending on the variety, you can enjoy them in November. It is in autumn that they are the most mature, aromatic and full of nutritional values.

Why is it worth eating pears not only raw, but also in cakes?

• The richness of fiber – help in digestion and give a feeling of satiety, so a piece of tart with pears does not necessarily mean remorse,
• Natural sweetness – pears have a low glycemic index and allow you to reduce the amount of sugar in the dough, because they are sweet enough in themselves,
• vitamins and minerals – we find in them vitamin C, copper, potassium and folic acid,
• A delicate structure – in the oven, the pears become soft, almost creamy, which perfectly contrasts with the crunchy dough.

It is no accident that the classic combination of “pears and nuts” appears in so many cuisine of the world. Just look at French tarts, Italian cakes with almonds or our native, rustic pastries. Today I have my family’s favorite recipe for you.

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The recipe I give here is my home version of the tart, refined after years of experiments. It is not complicated – it’s more about allowing the aromas of pears and nuts to penetrate each other.

Cake ingredients:

• 200 g of wheat flour (preferably a cake),
• 100 g of cold butter,
• yolk,
• 2 tablespoons of powdered sugar,
• 2-3 tablespoons of cold water.

Filling ingredients:

• 3-4 mature pears (e.g. conferences),
• 100 g of ground walnuts or hazelnuts,
• 50 g of butter,
• 2 eggs,
• 70 g of cane sugar,
• 2 tablespoons of honey,
• a teaspoon of cinnamon,
• A pinch of nutmeg.

Additionally:

• a handful of chopped nuts for sprinkling,
• powdered sugar for decoration.

1. Pour the flour and powdered sugar into the bowl, add chopped cold butter and chop with a knife until crumbs are formed. Add yolk and water, knead quickly. Wrap in foil and put in the fridge for 30 minutes.
2. Roll out the shortcrust pastry, put the tart form with it, prick with a fork and bake at 180 ° C for about 10 minutes.
3. Prepare peanut mass. Melt the butter, mix with eggs, sugar, honey and ground nuts. Add spices.
4. Peel and cut into slices of pears. They do not have to be perfect – in friction rusticity works in favor.
5. Pour the peanut mass on the baked bottom, and place slices of pears on top with a fan. Sprinkle with chopped nuts.
6. Put the dough in the oven for 35-40 minutes and bake at 180 ° C.
7. Cool them, sprinkle with powdered sugar and serve, preferably still slightly warm.

In this baking, crunchy nuts and a fragile bottom meet with a creamy pear structure. In addition spices that emphasize the autumn atmosphere of the cake. Remember that you can easily modify them. I myself Sometimes I change walnuts into hazelnuts or almondsI add dark chocolate to the sprinkles and pour caramel or honey to add sweets.

Source: NowowoPuje.pl