Guston
Half a pear on puff pastry, shaped into pear-shaped tarts with a little almond frangipane.
Informació nutricionalper ració
- aproximadament 389 kcal
- Proteïnes: aproximadament 4,8 g, 5 % de les calories
- Greixos: aproximadament 23,5 g, 53 % de les calories
- Hidrats: aproximadament 41,3 g, 42 % de les calories
Sense comptar: Almond frangipane.
Forn
Postres
Llaminer
TardorIngredients3
- 2ud
- 1ud
Estris de cuina
- Ganivet de xef
- Forn
Conté
Els al·lèrgens es detecten automàticament i poden ser incomplets: revisa sempre els ingredients.
Passos8
Pas 1. Halve the pears
Cut the pears in half and remove the core from each half.
peraPas 2. Score the pear halves
Thinly slice the pear halves across their surface, keeping each half intact.
peraPas 3. Fill the pear cavities
Spread a little into the hollow of each pear half.
Chocolate spread can be used instead of frangipane.Pas 4. Cut the pastry shapes
Cut a pear-shaped piece of puff pastry around each pear half, plus leaves and a stem.
pasta de fullPas 5. Assemble the pear tarts
Place each filled pear half on a pastry base and add the pastry stem and leaves.
perapasta de fullPas 6. Score the leaves
Mark veins into the pastry leaves with the knife.
pasta de fullPas 7. Brush the tarts
Brush the pastry edges and leaves with a brush before baking.
Pas 8. Bake the tarts
Bake the pear tarts until the pastry is golden and puffed.
pasta de full
Més de Winnie Wai-Ling Lee
Veure-ho tot
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