Pears Julia Vysotskaya. Upside-down pie with pears and nuts from Yulia Vysotskaya

Preparation:
30 minutes

Cooking time:
1 hour 20 minutes

Servings:
8 servings

A classic French recipe for a rustic caramel pear pie traditionally cooked in a cast iron skillet and then flipped to serve. A distinctive feature of inverted pies is the very basis of the pie, which is the fruit in caramel glaze (apples, pears, quince, etc.), and not the dough. Fragrant cake with a crispy crust and juicy caramel pear filling will be an excellent occasion for tea drinking.

Ingredients

Upside down cake with caramel Instructions click on the photo
to increase

1 To make the dough, sift the flour into a large bowl and mix it with sugar and salt. Cut the butter into small cubes and dip into the flour. Manually carefully rub the butter with flour until small peas of butter are obtained. Add sour cream and mix it with flour mixture until smooth. From the resulting mass, form a small ball, wrap it with cling film and put it in the refrigerator for an hour. Engage in cooking pears in caramel glaze.

2 Remove the skin from the pears. Cut each pear lengthwise into two halves, de-seed and set aside one pear half for the core of the pie. Cut the remaining halves into lengthwise slices 1.5 cm thick.

3 Melt the butter in a cast iron skillet over medium heat until the butter evenly coats the bottom of the skillet. Pour in the sugar and remove the pan from the heat. Place the pear half cut side up in the center of the pan. Lay the rest of the pear slices tightly from the center to the edges of the pan in the form of flower petals so that the heart of the flower is half a pear (place the pear slices with the narrow side towards the center of the pan in a circle).

4 Return the skillet to moderate heat and cook the pears, without stirring or touching them, until the butter and sugar mixture darkens to a caramel color, 20 to 30 minutes. Remove the skillet from the heat and sprinkle the pears with nutmeg and grated candied ginger.

5 Preheat the oven to 190 C. Roll out the dough into a circle slightly larger than the diameter of the pan. Place the rolled out dough over the pears and carefully tuck the edges of the dough under the pears all around the pan. You can do this with a fork if the pan is still hot. Place the pan in the oven, lower the baking temperature to 180 C and bake the cake until golden brown for 30-40 minutes. Remove the skillet from the oven.

6 Place the pie dish on the pan as a lid. Use oven gloves or oven mitts and an apron to avoid burning yourself with the hot caramel frosting. Press the edges of the pie plate firmly against the pan and flip your pie as quickly as possible. Some of the caramel icing may spill, don't worry. Using a fork, adjust the pear pieces around the pie filling, giving the pattern a nice look. Cool the cake to room temperature and serve with a scoop of ice cream or whipped cream. Bon appetit!

This recipe is for a 22cm frying pan.

Cooking a delicious and fragrant pear pie in the oven is within the power of every housewife. Those who adhere to a raw food diet will like apple-pear pie without baking. A few simple recipes for fruit baking.

Quick pear pie

Autumn generously bestows fruits. Fruit pulp contains vitamins and minerals necessary for human health. Charlotte (apple pie) is one of the most popular desserts. But you don’t see pear pie in the oven often. It's time to correct this injustice.

The simplest recipe is a guarantee that the cake is guaranteed to turn out the way it was planned. The less complexity, the less chance of errors and failures.

Ingredients:

• 5-6 small pears;
• 3 eggs;
• ¾ st. Sahara;
• 1 st. wheat flour;
• ½ tsp soda quenched with vinegar.

For a pie, you should not take fruits that are too soft, because in the process they will turn into porridge. The skin can be cut off. If the skin on pears is not very dense, then wash the fruits well enough with a brush in hot water.

1. Cut the washed pears into thin slices or cut into cubes. To prevent the flesh from darkening while the dough is being cooked, cover the pears with cling film.
2. Break 3 eggs into a bowl, add sugar and beat well with a whisk (without a mixer). Add baking soda to the egg foam. Sift the flour through a sieve and knead the dough. It should have the consistency of thick sour cream.
3. Put the form in the oven, preheated to 180 0 C, for 10 minutes. Grease the bottom and edges of the form with vegetable oil and sprinkle with a thin layer of flour. This will keep the cake from burning.
4. Put the pears on the bottom of the molds, pour them with dough, put in the oven for 30-40 minutes. Readiness can be determined with a wooden toothpick. It must be borne in mind that ripe juicy pears will release juice and the dough may seem raw for a long time, although in fact the cake will be ready.

A treat for raw foodists

During heat treatment, a significant part of the useful substances is destroyed. But the raw food pie is a special case. It is tasty and healthy, extremely easy to prepare, and therefore will become a favorite dessert for the whole family.

Nuts are the main ingredient in this dish. You can choose any to your taste, but the most successful decision will be in favor of almonds, hazelnuts or a mixture of them in any proportions. In addition, you will need honey and spices - saffron, cardamom, cinnamon, vanilla.

1. Peel nuts and soak overnight in warm water.
2. In the morning, drain the water, grind the nuts in a blender, gradually adding spices and honey to them (3-4 tablespoons).
3. When the mass becomes homogeneous, it must be divided into 2 parts, one slightly larger than the second.
4. Cover the glass form with cling film, put most of the “dough” on the bottom, forming a basket out of it.
5. Wash the pears and apples, choose the seeds, if desired, peel them, cut into small cubes. You can also add a few tablespoons of honey to the fruit.
6. Put the fruits in the center of the pie, cover them on top with a “cake” from the second half of the nut mass. Remove the form in the refrigerator for 10-12 hours, then remove the cake from the cling film and serve with tea.

Curd dessert for sweet tooth

In contrast to the ascetic raw food dessert, curd dessert is sweet and high-calorie, but very tasty.

Ingredients:

• 1 pack of butter (it must be cooled so that the butter is solid);
• 1 ½ st. wheat flour (sift through a sieve);
• 70 g of powdered sugar;
• 1 egg;
• a pinch of fine salt;
• 400 g of soft cottage cheese (it can be replaced with ordinary crumbly cottage cheese by adding 2 tablespoons of fat sour cream to it);
• 2 eggs;
• 2 tbsp. l. powdered sugar;
• 2 tbsp. l. corn starch (if there is no corn starch, you can take potato starch);
• juice of ½ medium lemon;
• ½ tsp ground cinnamon (lovers of this seasoning can add 1 tsp);
• 2 medium ripe but not very soft pears.

Cooking:

1. Add 70 g of powdered sugar and a pinch of salt to the sifted flour, mix well.
2. Cut the butter into small pieces, add to the flour, “chop” the dough with a sharp knife until large crumbs are obtained.
3. Break the egg, mix it into the dough.
4. Shape the dough into a ball, wrap it in cling film and refrigerate for 1-2 hours.

Filling:

1. Separate two yolks, shift them with cottage cheese.
2. Add 1 tbsp. l. powdered sugar, starch and cinnamon (vanilla sugar will not be superfluous).
3. Wash the pears well, remove the seeds, cut into slices, mix the slices with lemon juice.

Roll out the chilled dough into a cake to ½ cm thick. Lubricate the form with vegetable oil, lay out the cake, forming the sides, prick in several places with a fork. Preheat the oven to 180-200 0 C. Put the mold with the dough into it for 10 minutes.

While the cake is baking, the whites (remaining from the yolks in the filling) must be whipped until an elastic mass is obtained, adding 1-2 tbsp. l. powdered sugar. Then carefully introduce the proteins into the curd mass and beat again.

Take the mold out of the oven. Spread the filling evenly over the surface of the cake. Lay the pear slices skin side up, sinking them into the filling. Sprinkle powdered sugar, cinnamon, vanilla on top and bake for 35-40 minutes until done.

puff miracle

To prepare the dessert according to the following recipe, you will need puff pastry. You can cook it yourself or buy ready-made. For the pie you need yeast-free. In this case, the dough must be defrosted.

1. Roll out 2 layers. Put one in the refrigerator, previously covered with cling film so as not to dry. Fold the second in half lengthwise and make cuts on the side along the entire length (transverse or obliquely). It is best to use a very sharp knife or special tools so as not to disturb the structure of the puff pastry.
2. Carefully unfold the layer, trying not to tear, and put under the film in the refrigerator.
3. For 0.5 kg of dough, you need 1 medium-sized pear and 1 apple. Wash fruits, peel, remove seeds, cut into thin slices. Put them in a glass bowl, add 1 tbsp. l. cognac, 2 tbsp. l. Sahara. Grind peeled almonds (2 tablespoons) with a knife or in a blender, add to the filling.
4. Take 1 layer (whole) out of the refrigerator. If you immediately put it in the refrigerator on a chilled, slightly damp baking sheet, then it will be much easier to work with it. Spread the filling evenly over the dough, leaving the edges (1-2 cm) free. They need to be greased with whipped yolk, sprinkle the filling with sugar and cover with a second (cut) cake. Press well around the edges so that the filling does not leak out during cooking.

Before putting the cake in the oven, it must be sent for 15 minutes in the refrigerator. Then grease the center with whipped protein or yolk, sprinkle with sugar and bake for about half an hour at a temperature of 210 0 C.

Jellied pear pie

The recipe for a jellied pie is simple, even a not very experienced hostess can handle it. The result is a delicious, fragrant and very beautiful dessert.

1. In a deep bowl, mix 1 tbsp. sifted wheat flour and 3 tbsp. l. Sahara. Cut ½ pack of butter into cubes, add to flour and grind with your hands until large crumbs are obtained.
2. Beat 1 egg and 20 ml of cold water into the dough. Quickly, without delay, knead the dough. Important: you need to knead the dough by hand, not with a mixer, so that it acquires the desired structure. The dough will turn out dense, elastic, cool and will not stick to your hands.
3. For baking, it is convenient to use metal detachable molds. The bottom must be covered with parchment paper, and then, additionally, grease both the bottom and the side walls with butter. This will prevent the cake from burning in the oven.
4. From the dough, form the base in such a way that the height of the side walls is 2.5-3 cm. You need to try to ensure that the thickness of the dough is uniform over the entire surface. At the end of the process, the form must be placed in the refrigerator for 30 minutes.
5. Preheat the oven to 180 0 C. Prick the cooled base in several places with a fork and bake for 10 minutes.

During this time, you need to prepare the filling:

• mix 250 g of fat sour cream and 3 tbsp. l. Sahara;
• beat 1 egg;
• add 2 tsp. vanilla sugar;
• mix with two tbsp. l. wheat flour.

Beat the filling with a whisk or mixer. Wash pears, cut in half, remove seeds and stem. Then cut each half into slices so that the fruit retains its original shape (do not cut the slices to the end).

Remove the browned base from the oven and sprinkle with breadcrumbs for breading. Lay out the halves of the pears in the form of flower petals (slightly spreading the slices so that there is a distance between them). In the middle, you can form a "rose" of pear slices. Pour fruit on top and send to the oven for 20-30 minutes. Readiness can be judged by the state of filling - it should not be liquid.

Changeling by Yulia Vysotskaya

Culinary guru Yulia Vysotskaya offers her recipe for a caramelized upside-down pie with pears and nuts.

You will need:

• 1 pack of fatty butter;
• 4 eggs;
• 1 st. wheat flour;
• ½ st. Sahara;
• ½ tsp baking powder for dough (or soda quenched with vinegar);
• a pinch of salt;
• 50 g of almonds;
• 3 pods of cardamom.

For the filling you need:

• 3 ripe pears;
• ½ st. Sahara;
• 50 g walnuts;
• 1 tsp butter;
• a pinch of salt.

1. Wash pears, remove seeds, cut into 4 pieces. Heat a deep frying pan with a thick bottom, melt ½ tbsp. Sahara. Lay out the chopped pears, gently turning them over, cover them on all sides with caramel.
2. Grind almonds in a blender. Remove the seeds from the cardamom pods and crush them lightly.
3. Beat with a mixer at low speeds 1 pack of butter and ½ tbsp. Sahara. In the process, add cardamom, salt and baking powder. Add eggs, almonds (chopped), mix until smooth.
4. Preheat the oven to 180 0 C. Put the pears in a hot form, greased with butter, leaving small gaps between them (fill them with walnuts). Add a pinch of salt to the remaining caramel and boil it over low heat, then pour over the nuts and pears.
5. Cover the filling with dough so that the fruit is not visible, and bake for 40 minutes. While the cake is hot, turn it over so that the filling is on top. If the dessert is allowed to cool, then there will be no way to remove it from the mold.

Everyone will choose which pear pie in the oven (or without it) to cook. The main thing is not to miss the moment, to enjoy the taste and aroma of these fruits.

Treating yourself to delicious homemade cakes is always a pleasure. Cooking it yourself is not difficult at all - even for novice cooks. A simple recipe from Yulia Vysotskaya will help you with this. Pear pie is an incredibly fragrant and delicious dessert. It goes well with tea, compote or juice. It can be eaten both warm and cold, so the recipe can be considered universal. Prepare such a cake for a holiday or on a normal day and get compliments on your culinary skills from family and friends!

Ingredients

For the test

• premium wheat flour - 240 g;
• chicken eggs - 3 pcs;
• butter (72.5% fat) - 110 g;
• cream from cow's milk (30-35% fat) - 150 ml;
• drinking water - 5 tbsp. l.;
• white sugar - 125 g;
• sea ​​salt - 5 g;
• baking powder for dough - 10 g.

For filling

• medium-sized pears - 3 pcs. (350-400 g);
• lime - 1 pc;
• brown sugar - 50 g;
• cognac - 40 ml;
• white chocolate - 100 g.

For decoration

• powdered sugar - 2 tbsp. l.

Cooking steps

Start the recipe from Yulia Vysotskaya by turning on the oven and preheating it to 190°C. While the oven is heating up, prepare the necessary food and utensils for the culinary process. This will make cooking easier and faster. If you plan to treat children with pear pie, then exclude alcohol from the recipe.

Stage number 1. Filling preparation

1. Take the pears, rinse them under running water and lay them on a kitchen towel to dry the fruit. Divide each fruit in half, remove the core with seeds. Get rid of the peel if it is rough. Then cut the pears lengthwise into fairly large slices as shown in the photo below.

2. Wash the lime and pat dry. The recipe involves using juice from only half of the fruit. You won't need everything else. Therefore, squeeze the lime juice into a small plate or cup.

3. Transfer the pear slices to a large and deep bowl, sprinkle them with lime juice, sprinkle with brown sugar and pour brandy. Set the filling aside for a while, let it brew.

4. Pour cognac with the resulting pear juice into a separate bowl and save for future use.

5. Finely chop the white chocolate into pieces. You can do this with a regular kitchen knife. Transfer the chopped chocolate to a bowl. You will need it just before baking the pie. Follow the recipe as closely as possible. Then success is guaranteed to you!

Stage number 2. Syrup preparation

1. Take a small saucepan with a thick bottom. Pour in 5 tbsp. l. white sugar and fill them with 5 tbsp. l. drinking water.

2. Place the saucepan on the stove and simmer the syrup over low heat until it has a nice caramel color. In this case, the sugar should be completely dissolved.

3. When the syrup is ready, remove the saucepan from the heat and set aside.

Stage number 3. Dough kneading

1. Cut the butter into large cubes, put it in a saucepan. Melt butter over low heat until smooth, then cool. However, be careful and careful. Do not let the butter burn and get an unpleasant aftertaste.

2. Crack the eggs into a deep bowl or mixer bowl.

3. Add salt and beat the eggs with a mixer until foamy.

4. Add cow's milk cream and beat the mass a little more so that it becomes homogeneous. Then combine beaten eggs with melted butter. Whisk everything thoroughly.

5. Sift wheat flour a couple of times through a sieve. Add one cup of flour and baking powder to the egg-butter mass. Stir the pie base with a regular whisk.

6. Pour cognac with pear juice and sugar syrup into the resulting dough. If necessary, add the remaining wheat flour to the base and mix. You should have a not too liquid dough. Then the cake will be really delicious. The base recipe is not as complicated as it seems at first glance.

Stage number 4. Baking flour dessert

1. Take a detachable baking dish with a diameter of 25-28 cm. Thoroughly grease the form with a little butter or cover it with specially designed baking paper.

2. Lay the pear slices on the bottom of the baking dish. Sprinkle the top with chopped white chocolate.

3. Gently fill everything with the prepared dough. Spread the batter evenly, smoothing with a wooden spatula if necessary.

4. Send the form to the preheated oven. Bake the dessert for about 45 minutes. The pear pie should be well browned and light brown in color. To ensure that the pastry does not turn out to be raw, be sure to check it for doneness with a toothpick.

5. When the dessert is baked, remove the baking dish from the oven, cool the cake and transfer it to a large flat plate.

That's the whole recipe from Yulia Vysotskaya. Before serving, dust the pear pie with powdered sugar and cut it into small pieces. This recipe will please everyone who tries at least a piece of this easy-to-make pie.

Write your thoughts in the comments and bon appetit!

At the end of summer and the beginning of autumn comes the season of fragrant, juicy and sweet pears. This is a very healthy fruit, rich in substances that speed up metabolism, protect cells from aging, strengthen immunity, bones, promote skin health and much more. Perfect seasonal baked goods pear pie. A collection of tips invites you to familiarize yourself with selected recipes for pear pies.

For the preparation of pies, you can use pears of any variety, both fragrant and soft, and strong and almost odorless. Baking with pears is considered traditional, while fruits can be used either cut into pieces or chopped and added to the cream. There are a lot of variations of pear pies, we suggest trying some unusual recipes with photos - which are not difficult to prepare, but extremely tasty.

Maghreb pie with pears and almonds

For making a pie you will need:

• 1.5 cups flour + 2 tbsp. l. flour for filling;
• 150 g butter;
• 3 chicken eggs;
• a pinch of salt;
• 200 g chopped almonds;
• 2 tbsp. l. Sahara;
• 4 large pears (for example, conference varieties);
• juice of half a lemon;
• 2/3 cup of any jam (you can apple or apricot) and 2 tbsp. l. liqueur (cognac or rum) as desired for pouring over the finished cake.

Cooking

Cut the cooled butter into pieces, sift the flour, add salt and combine with the butter. Using a fork or knife, chop the mixture until crumbs form. Beat in one egg and mix until smooth. Quickly, without heating the dough with your hands, knead it, roll it into a ball, transfer it to a chilled bowl and send it to the refrigerator for 30-60 minutes, after covering the bowl with cling film. When rolling out shortcrust pastry, you also need to act quickly so as not to heat it up.

While the dough is cooling, peel the pears, cut them lengthwise into thin slices, sprinkle with lemon juice. Beat the remaining 2 eggs with sugar and 2 tbsp. l. flour, mix the mass with chopped almonds.

Remove the dough from the refrigerator, prepare the mold, knead the dough into shape and form small sides. Put the almond mass on the dough, lay the slices of pears nicely on top, slightly pressing them into the filling.

The cake is baked at 190°C for about 35 minutes. The finished cake can be poured with hot syrup if desired. For its preparation, jam is heated with liquor and a couple of tablespoons of water are added.

Pie with pear and lemon cream

For making a pie you will need:

• 200 g flour;
• 70 g of sugar;
• 50 g butter;
• 1 chicken egg;
• 1 tsp baking powder;
• zest of half a lemon;
• 500 g pears.

For cream prepare:

• 300 ml of milk;
• 100 g of sugar;
• 25 g flour;
• 2 yolks;
• 1 tsp vanilla sugar;
• zest of half a lemon.

Cooking

Peel the lemon zest and divide it into two equal parts. Mix the softened butter with one half of the zest and sugar, add the egg, flour, baking powder. Knead the dough, transfer it to the prepared form, forming the sides. Put the dough mold in the refrigerator for 30 minutes.

At this time, peel the pears, cut them into slices. Preheat the oven. Lay the pear slices on the dough, bake for 15 minutes at a temperature of 180 ° C.

At this time, prepare the cream. In a saucepan with a thick bottom, combine the two yolks, the remaining zest, vanilla, flour, sugar. Mix thoroughly by adding a couple of tablespoons of chilled milk and grinding all the lumps. Pour in the remaining milk and place over medium heat. Bring the cream to a boil, stirring constantly, boil for no more than one minute.

Remove the pan from the oven, spread the cream evenly over the pears and bake the cake for another 30 minutes. The pie is best served chilled.

Ginger pie with pears from Yulia Vysotskaya

For making a pie you will need:

• 3 large pears;
• 200 g of oatmeal;
• 180 g flour;
• 150 g butter;
• 140 g brown sugar;
• 1 chicken egg;
• a handful of candied ginger (or any dried fruit);
• 150 ml of milk;
• 130 ml liquid honey or maple syrup;
• 10 g baking powder;
• 1/2 tsp ground ginger;
• a pinch of nutmeg;
• 1/4 tsp sea ​​salt.

Cooking

Finely chop candied fruit. Melt 140g butter, maple syrup/honey and sugar in a small bowl. In a bowl, beat the egg with milk.

Combine the sifted flour with baking powder, salt, nutmeg, ground ginger and oatmeal. Add candied fruits, pour in the milk-egg mixture and cream-sugar syrup. Knead the dough.

Cut the pears in half and remove the core. Cut off the round side of the pears to make a thick slice. Such pies are very tasty, like cakes - http://culina.net.ua/desert/tort/. Pears are generally considered very healthy and suitable in all respects for pies.

Preheat the oven to 190 ° C, pour the dough into the prepared form, put the pears so that they are on the same level with the dough. Bake the cake for about 45-50 minutes.

Bon appetit!

Ingredients

• 320 g of sifted flour;
• 200 g of sugar;
• ½ teaspoon of soda;
• 1 teaspoon baking powder;
• 1 teaspoon vanilla sugar;
• 250 ml of kefir;
• 120 ml vegetable oil + a little for lubrication;
• 2 pears.

Cooking

Combine flour, sugar, soda, baking powder and vanilla sugar. Pour in kefir and oil and mix well.

Peel one pear and chop it into small cubes. Add them to the dough and mix. Cut the second pear in half, remove the core and chop the halves lengthwise into thin slices.

Cover the removable bottom of a mold with a diameter of 27 cm with parchment. Lubricate the bottom and sides with vegetable oil. Lay the pear slices in a circle and gently spread the dough over them.

Bake the cake for about 40 minutes at 180°C until golden brown. Turn over and cool the cake. It will taste much better when cold.

Ingredients

• 180 g of sifted flour;
• 130 g butter;
• 1 tablespoon of sugar;
• 2 eggs;
• 3-4 pears;
• 3 tablespoons of honey;
• 1 teaspoon cinnamon;
• 250 g ricotta;
• 4 tablespoons;
• a handful of walnuts.

Cooking

Crush the flour and 80 g of ice-cold butter, cut into cubes. Add sugar and 1 egg and knead the dough. Wrap it in cling film and refrigerate for 30-40 minutes.

Peel the pears and cut into thin long strips. Put them in a saucepan, add honey, cinnamon and 50 g of butter. Cook over low heat, stirring occasionally, for 10-15 minutes. Pears should be soft, not crispy.

Mash the ricotta with a fork. Add 1 egg and condensed milk and mix well until smooth and creamy.

Spread the chilled dough over the bottom and sides of the baking dish. A 24 cm diameter mold works best.

Spread the ricotta cream over the dough and top with the pears. Sprinkle the cake with chopped nuts and place in an oven preheated to 180 ° C for 40-45 minutes.

edimdoma.ru

Ingredients

• 100 g butter;
• 4 tablespoons of sugar;
• 240 g of sifted flour;
• a pinch of salt;
• 1 egg;
• 400 ml + 1 tablespoon;
• 3 pears;
• 3 tablespoons brown sugar;
• 3 tablespoons of water;
• 2 tablespoons of rum;
• 4 egg yolks;
• 2 tablespoons of powdered sugar;
• a pinch of vanilla.

Cooking

Rub the butter and 2 tablespoons of sugar. Pour in 200 g of flour and salt and mix to make a crumb. Add an egg and a spoonful of milk and knead the dough.

Spread it over the bottom and sides of the baking dish. A 24 cm diameter pan works best. Poke a few holes in the dough with a fork and refrigerate for at least 30 minutes.

During this time, prepare the filling. Peel the pears, cut in half and remove the cores. Place the skillet over moderate heat. Pour water into it, add brown sugar and wait until it dissolves. Add rum and stir. Add the pears to the mixture and fry on both sides for 2-3 minutes.

For the cream, thoroughly combine the yolks, powdered sugar, vanillin and 40 g of flour. Pour 400 ml of milk into a saucepan, add 2 tablespoons of sugar and bring to a boil. Enter the egg mass and cook, stirring constantly, until thickened.

Spread the cooled cream on the chilled dough and smooth it out. Make longitudinal cuts on the cooled pears. Thus, the fruit will bake better, and the cake will look more original.

Lay the pears flat side down on the cream and lightly press them in. Bake the cake for approximately 40 minutes in a preheated oven at 180°C. Cool completely before serving.

Ingredients

• 130 g of sifted flour;
• 160 g semolina + a little for sprinkling;
• 150 g of sugar;
• 1 teaspoon baking powder;
• a pinch of vanillin;
• a pinch of salt;
• 130 g butter;
• 3-4 pears;
• 3-4 apples;

Cooking

Mix flour, semolina, sugar, vanilla and salt. Lubricate the bottom and sides of a baking dish with 30 g of butter and sprinkle with semolina. Any shape will do: the smaller it is, the more layers the cake will have.

Peel the fruit and grate on a coarse grater. Spread part of the flour mixture on the bottom of the mold, put on top part of the grated pears, another part of the flour mixture and part of the grated apples. Repeat layers. The last layer should be flour.

Cover the cake with a layer of grated cold butter. Bake at 200°C for about 25 minutes. Sprinkle the cake with powdered sugar before serving.

During cooking, the flour mixture will be saturated with fruit juice, and the cake itself will taste like a strudel.

povarenok.ru

Ingredients

• 2 eggs;
• 80 g butter + a little for lubrication;
• 150 g of sugar;
• 200 g of sifted flour;
• 1½ teaspoons baking powder;
• 150 ml of milk;
• 100-150 g dark chocolate;
• 3 pears;
• 1-2 tablespoons of powdered sugar.

Cooking

marthastewart.com

Ingredients

• 160 g + 2 tablespoons of sifted flour;
• 1 teaspoon of salt;
• ½ teaspoon of sugar;
• 230 g butter;
• 2-4 tablespoons of water;
• 140 g of peeled almonds;
• 100 g of powdered sugar;
• 1 egg;
• ½ teaspoon almond extract - optional
• 160 g apricot jam;
• 3-4 pears.

Cooking

Mix 160 g flour, ½ teaspoon salt and sugar. Add half (115g) of the cold butter cubed and rub the ingredients into crumbs. Pour in water and knead the dough. Roll the dough into a ball and shape it into a disc. Wrap in cling film and refrigerate for an hour.

Roll out the chilled dough into a circle. Pour into a 22 cm diameter mold and press it against the bottom and sides of the mold. Place it in the refrigerator while you prepare the filling.

Grind the almonds with a blender and combine with powdered sugar. Transfer mixture to a bowl, add remaining butter, egg, 2 tablespoons flour, ½ teaspoon salt, and almond extract. Mix with a mixer until creamy.

Brush the pie base with half of the apricot jam. Spread the almond cream on top and refrigerate for 15 minutes.

Cut the pears lengthwise into thin slices. Spread the pieces over the cream, laying them on top of each other. Bake the cake for 40-45 minutes at 190°C. Melt the jam with a little water and brush over the cooled cake.

povarenok.ru

Ingredients

• 2 pears;
• 200 g;
• 1 tablespoon brown sugar;
• 150 g blue cheese.

Cooking

Cut the pears in half, remove the core and cut lengthwise into thin strips. On a sheet of parchment, roll out the dough into a rectangular layer. With a knife, make cuts along the edges, stepping back a little from them.

Lay the pears in the middle of the layer so that each next plate slightly overlaps the previous one. Sprinkle with sugar and top with diced cheese.

Bake the cake in a preheated oven at 200°C for 15-20 minutes until it is browned. And you will get a great appetizer for wine.

finecooking.com

Ingredients

• 180 g butter;
• 100 g brown sugar;
• 3 pears;
• 190 g of sifted flour;
• 2 teaspoons of baking powder;
• ¼ teaspoon salt;
• 200 g white sugar;
• a pinch of vanillin;
• 2 eggs;
• 120 ml of milk;
• ½ teaspoon lemon juice.

Cooking

Melt 65g butter in a saucepan over low heat. Add brown sugar and stir until it dissolves. Spread the caramel in the bottom of a 26 cm diameter mold.

If you have a frying pan of a suitable diameter, you can melt the sugar in it. Then you don’t have to transfer the caramel to another form.

Cut the pears lengthwise into thin slices and arrange in a circle on the caramel, laying the slices on top of each other.

Mix flour, baking powder and salt. In a separate bowl, combine the remaining butter, sugar and vanilla with a mixer. Add egg yolks, beating thoroughly after each addition.

Add milk and flour mixture to butter mixture and mix well. Beat egg whites with lemon juice until fluffy, put in the dough and mix again.
Carefully spread the dough over the pears. Bake the cake at 180°C for about 45 minutes. Invert the cake onto a serving platter immediately after cooking.

9. Pie with pears, plums and meringue

postila.ru

Ingredients

• 200 g flour;
• 1 teaspoon baking powder;
• 1 egg;
• 100 g margarine;
• 100 g of sugar;
• 4-5 pears;
• 300–400 g plums;
• 1½ tablespoons cornstarch;
• 2 egg whites;
• 100 g of powdered sugar.

Cooking

Mix flour and baking powder. Beat the egg, margarine and 75 g of sugar with a mixer. Add flour mixture and knead the dough.

Without rolling, spread the dough along the bottom and sides of a 26 cm baking dish. It is best to use a baking dish with a removable bottom, covering it with parchment. This will make it easier for you to remove the cake.

Peel the pears, cut into small pieces and put on the dough. Cut the plums in half, remove the pits and place cut side up on the pears. Sprinkle with cornstarch and remaining sugar. Bake for 50 minutes at 160°C.

Meanwhile, beat egg whites and icing sugar with a mixer until thick and creamy. Spread the protein mixture over the pie and cook for another 15 minutes at 180°C to bake through. Cool the pie before cutting.

crazyforcrust.com

Ingredients

• 230 g butter;
• 280 g of sifted flour;
• 150 g + 2 tablespoons of sugar;
• 130 g of almond petals;
• ½ teaspoon salt;
• 3-4 pears;
• 1¼ teaspoons cinnamon.

Cooking

With a mixer, combine half the butter, 160 g flour, 50 g sugar, 50 g almond flakes and ¹⁄₄ teaspoon salt. Spread the batter over the bottom of the baking dish. A 22 x 22 cm pan works best. Bake the pie base for 15 minutes at 180°C.

Cut the pears into small cubes and transfer to a bowl. Pour in enough water to cover half of the fruit. Bring to a boil over medium heat, reduce it and cook for another 5 minutes. Drain the pears in a colander.

Beat 115 g butter and 100 g sugar. Add 120 g flour, 80 g almond flakes, ¹⁄₄ teaspoon salt and 1 teaspoon cinnamon and mix until crumbly. Place the pears in a bowl and mix with 2 tablespoons sugar and ¼ teaspoon cinnamon.

Divide the pears over the baked base and top with the almond crumbs. Bake at 180°C for about 25 minutes until the top is browned.