Guston
Half a pear on puff pastry, shaped into pear-shaped tarts with a little almond frangipane.
Información nutricionalpor ración
- aproximadamente 389 kcal
- Proteínas: aproximadamente 4,8 g, 5 % de las calorías
- Grasas: aproximadamente 23,5 g, 53 % de las calorías
- Hidratos: aproximadamente 41,3 g, 42 % de las calorías
Sin contar: Almond frangipane.
Horneado
Postre
Goloso
OtoñoIngredientes3
- 2ud
- 1ud
Utensilios de cocina
- Cuchillo de chef
- Horno
Contiene
Los alérgenos se detectan automáticamente y pueden ser incompletos: revisa siempre los ingredientes.
Pasos8
Paso 1. Halve the pears
Cut the pears in half and remove the core from each half.
peraPaso 2. Score the pear halves
Thinly slice the pear halves across their surface, keeping each half intact.
peraPaso 3. Fill the pear cavities
Spread a little into the hollow of each pear half.
Chocolate spread can be used instead of frangipane.Paso 4. Cut the pastry shapes
Cut a pear-shaped piece of puff pastry around each pear half, plus leaves and a stem.
hojaldrePaso 5. Assemble the pear tarts
Place each filled pear half on a pastry base and add the pastry stem and leaves.
perahojaldrePaso 6. Score the leaves
Mark veins into the pastry leaves with the knife.
hojaldrePaso 7. Brush the tarts
Brush the pastry edges and leaves with a brush before baking.
Paso 8. Bake the tarts
Bake the pear tarts until the pastry is golden and puffed.
hojaldre
Más de Winnie Wai-Ling Lee
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