Almond pear tart

? glass 1 flour
some flour to choose? we'll show

? glass powdered sugar

? glass butter

? glass almonds

2 egg yolks

1 Art. l. heavy cream

1 h. l. almond extract

Filling:

4 pears

1 egg

7 Art. l. sugar

6 Art. l. butter

1 Art. l. flour

For the filling grind the almonds and mix with the flour, add the sugar, butter and mix to drive the egg, mix again, remove the stuffing in the cold for 3 hours.

For the dough mix the flour with the salt and sugar, add the chilled butter, cut into, in a food processor to mix 5 times.

Separately, beat the egg yolks with the almond extract and cream, pour the mixture into the dough, stir until smooth, put the dough on a floured surface powdered, roll into a ball, wrap it film is 2 hours away in the cold.

Roll out the dough on parchment, floured, in a circle of 30 cm in diameter, put in shape for baking, making bumpers, prick with a fork and 10 minutes away in the freezer.

Foil greased, oiled side put on the dough in the form, put dried beans on top, bake at 190 degrees in preheated oven for 20 minutes, remove the foil and beans, bake an additional 10 minutes at 175 degrees.

Share on dough almond stuffing, pears, cut in half lengthwise, cut out the seeds, cut the pear into thin polukruzhki, put them on the filling, bake a cake 55 more minutes at 175 degrees before applying almond pear tart sprinkled with powdered sugar.