Torta di mele e pere
Instructions
Prepare the pasta brisée and let it rest for an hour in a cool place.
In a bowl mix the butter cream.
Add sugar and ground almonds very finely.
Peel the pears and apples, remove the cores and cut them into cubes.
Stir the diced butter cream.
Roll out two thirds of pectin, place them in a pan greased and lightly floured.
Spread the mixture on the dough and butter fruit and cover with the remaining dough disc.
Seal along the entire circumference.
Make a small hole in the Center, brush the surface with the egg yolk.
Bake in preheated oven at 200 degrees for about 45 minutes.
Served warm.
Accompanying wines: Trentino Vin Santo DOC, Moscato Di Trani "Dolce Naturale" DOC, Moscato Di Sorso Sennori DOC.
