Pear-tart cake

Category: Confectionery
Pear-tart cake

Ingredients

Pear 2 pcs.
Prunes 4 things.
Walnut 2 pcs.
Granulated sugar 4 tbsp. l.
Butter 2 tbsp. l.
Powdered sugar 4 tsp
Yeast-free puff pastry 1 layer 250 g
Vanilla sugar 1 sachet

Cooking method

  • Cut the pears in half, peel, cut the core - it is convenient to do this with a noisette, a carving knife. We put 1 piece into the holes. prunes and half a walnut.
  • Pear-tart cake
  • Meanwhile, in a frying pan, prepare caramel - dissolve sugar, vanilla sugar and 1 tbsp. l. oils. Roll out the dough lightly and cut into four squares. Cover the inverted pear halves tightly with quarters of dough, cut off the excess along the contour.
  • Pear-tart cake
  • We put the "baked" pears in a frying pan with melted caramel, put a small piece of butter on top, sprinkle with powdered sugar and send to preheated to 180about oven for 20 minutes.
  • Pear-tart cake
  • It is advisable to take dense pears. Well, and the fact that the frying pan should have a removable or metal handle, probably, you can not remind.

The dish is designed for

4 pieces

Time for preparing:

30 minutes

Sonadora
Dopletochka, can I have a piece? Very nice and delicious!
kirch
Today on TNT in a culinary program they showed a similar recipe, only an star anise star was put in the middle. Prunes with nuts are closer and dearer to me. On occasion, you need to cook. Delicious?
Tanyulya
Cool Tasty
Omela
Lorikwhat deliciousness !!! And everything is on the list !!! Current puff yeast dough.
lesik_l
I think the recipe will not suffer much from replacing the pear with the apple? I want to try, but I hate not raw pears.
dopleta
Thank you girls, this is delicious! kirch, yeah, I saw it, but the star anise and vanilla pod inserted into the pear didn't inspire me either, so I changed it in my own way. Moreover, I really like stuffed pears in dough, like, for example, these. lesik_lcertainly not hurt! The main thing is to choose fruits of dense varieties that do not creep during heat treatment.
Twist
Larissa, temptress! : bravo: It's so delicious ...! Thickened in mortgage
toffee
Larissa, and roll the dough thin? And yet, after the oven does the dough peel off the pear? Like a plate. On your sausages, my dough hardened like a crouton, we can do something wrong.
dopleta
iris. ka, thin, but not very, not papery, about 3 mm. The dough does not flake off, and it will not be dry, it will be juicy! And what kind of sausages are we talking about? Candy sausagesfried in oil should be crispy on top and soft on the inside. If they are like crackers, it means that you have overcooked or rolled the dough too thin. A sausages-flowers - they are softer.
Yeah, I've already seen which sausages have dried up, read them. Well - overexposed, of course! Still, everyone's ovens are different.

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