Maxim's pear tear

Ingredients for Maxim's pear tear

Instructions for Maxim's pear tear

To prepare the Maxim's pear tear recipe, please follow these instructions:

Chop flour, sugar, salt and butter together. Add eggs and milk and fasten the dough together. Let it rest cold.

Peel the bulbs, divide them and remove the core house. Leave water, sugar, lemon and cinnamon boil. Put half the pears and cook them tenderly. Take them up with a cavity and let them drip off.

Rinse, dirt and grind 2/3 of almonds, chop the rest and cut to decorate.

Whip the grease airy with an electric whip and add sugar, ground almonds, eggs and flour. Whip the cream evenly and then mix the cream in a little at a time.

Roll out the dough and push it out into a loose bottom shape, about 24 cm in diameter. Push the dough firmly against the edge and behind it at the center groove at 200 degrees C. alm. Oven for about 15 minutes.

Wide the almond cream into the piebond, put half the pears on the curled side upwards and push them a little down into the cream. Sprinkle with chopped almonds.

Bake the pie for 20-30 minutes until the cream is firm and golden.

Match the apricot marmalade through a sauce, add water and warm puree in a water bath. Wrap it over the pie.

tips:
You can also use preserved pears. Then taste the almond cream with 1 teaspoon of sprinkled cinnamon instead.