Ciasto gruszkowo-migdałowe z thermomixem
Ciasto gruszkowo-migdałowe z thermomixem
This pear tart that reminds us of a Tatin in shape and of a Santiago tart in ingredients has proved to be a real discovery. Its preparation is very simple and as it does not contain any flour it is gluten free.
Ciasto gruszkowo-migdałowe z thermomixem
Ciasto gruszkowo-migdałowe z thermomixem
Osoby
6
Czas Gotowania
1 godzina
Czas całkowity:
1 godzina
Składniki
- 30 gramy brązowego cukru
- 3 pears
- 2 jajka
- 70 gramy cukru
- 200 gramy migdałów
- 10 grams of gluten-free baking powder
- One teaspoon of cinnamon, nutmeg and ginger
Sposób przygotowania
- Preheat the oven to 160º with heat up and down and line a baking pan with baking paper.
- If, like me, you don't have ground almonds, you can grind them.
- I have done it with the thermomix 20 sekundy / prędkość 10.
- Then I have reserved them in a bowl and I have mounted the eggs together with the sugar until they have doubled their volume.
- All that's left to do is add the almonds, the yeast and the spices and mix a little.
- In the mould, on the paper, I have put the brown sugar and on top the pears, peeled and split in half.
- I poured the dough over the pears and baked it for 45 minuty.
- When I take it out I have unmolded it on a plate upside down, so that the pears are on top. Rich and beautiful.
Przepis: Angela Diaz Cuevas
