Pie with pears: Spicy pears in a delicate creamy vanilla cream

✦ Divine PEAR PIE ✦ Spicy pears in delicate creamy vanilla cream ✦ Crunchy shortbread tart, spicy pears and delicate creamy vanilla cream - a divine combination! Unmatched, delicious and tender pear pie!Show more

Ingredients:
For the test:

Wheat flour -300 g
Powdered sugar 75 g
A pinch of salt
Baking powder 1 tsp.
Chilled or frozen butter 150 g
Chicken egg - 1 pc
Cold water - 1-2 tbsp.
1 tsp lemon zest
For pear syrup:
Fresh pears 6-8 pcs (sweet varieties, not tart !!!)
Vanilla sugar -10 g or 1 tsp vanilla extract
Sugar - 180 g
Lemon 1 pc (juice 50 ml and zest)
Water 750 ml

For the cream:
Wheat flour 2 tablespoons with a slide
Chicken eggs 2 pcs
Sugar or powdered sugar 2 tablespoons
Boiled pear syrup - 125 ml
20% cream - 75 ml
Baking dish 20 cm.
Peeled pears. I sent part of the peel, sugar, vanilla sugar, zest and lemon juice to the pan. As soon as the syrup boiled, I sent pears into it. Reduced heat and cooked for 8 minutes (maximum 10 minutes). The fruit should soften, but not fall apart! She let the pears cool in syrup.

When the pears had cooled to a warm state, I took them out of the syrup, and filtered the syrup to make a cream. While the pears were cooling, I combined dry ingredients in a deep bowl: sifted flour, powdered sugar, baking powder, salt, lemon zest. I grated the frozen butter on a coarse grater and quickly rubbed it with flour with my hands to make a crumb.The crumb of oil should not melt too much from the warmth of your hands, so you need to work quickly. I added an egg and cold water to the crumbs and quickly kneaded the dough. You do not need to knead for a long time. I wrap the finished kolobok in plastic wrap and send it to the refrigerator for at least 30 minutes. She rolled out the finished dough from a thin layer and transferred it to the mold, spreading it out with her hands. I pricked the dough with a fork, laid a sheet of parchment on top and covered it with a load so that the cake would not swell (I have beans, peas, rice, etc.). Bake in a preheated oven at a temperature of 200C for 15 minutes, then removed the load and baked another 5 minutes. I let the finished tart cool down a little in the form. I'll make a creamy vanilla cream.In a bowl I mix flour and powdered sugar and pour in pear syrup in a thin stream. Beat eggs and cream in a separate bowl. The mixtures from two bowls were combined and mixed. The result is a liquid custard preparation that will be prepared when baking. I put the pear on a shortbread cake and poured it with cream, trying not to get on the fruit. I send the cake to a preheated oven to bake for 30-40 minutes at a temperature of 180-190 C. I leave the finished cake to cool in the form until it is warm, then I remove the form. You can serve pear pie both warm and cold! Enjoy your tea!*Note!!!
The baking time and temperature may differ slightly from the one stated in the video, you must definitely focus on your oven. And also, take into account the material from which the baking dish is made!

Link to my YouTube channel:
https://www.youtube.com/channel/UCC53CBfhKXA5FbQhm01TQ2Q