Mixture
3 cups all-purpose flour (360g)
4 tablespoons unsalted butter (60g)
3/4 cup heavy cream (180ml)
1 teaspoon active dry yeast
2 tablespoons granulated sugar
1 tablespoon vanilla extract
1 egg yolk for brushing
Filling
3 cups fresh cranberries (360ml)
1 cup water (240ml)
1 1/2 cups granulated sugar (270g)
1/4 cup cornstarch (28g)
1 cinnamon stick
3 ripe pears, peeled and sliced
1 tablespoon freshly squeezed lime juice (15ml)
Accessory
A 25cm diameter refractory form
Mixture
3 cups all-purpose flour (360g)
4 tablespoons unsalted butter (60g)
3/4 cup heavy cream (180ml)
1 teaspoon active dry yeast
2 tablespoons granulated sugar
1 tablespoon vanilla extract
1 egg yolk for brushing
Filling
3 cups fresh cranberries (360ml)
1 cup water (240ml)
1 1/2 cups granulated sugar (270g)
1/4 cup cornstarch (28g)
1 cinnamon stick
3 ripe pears, peeled and sliced
1 tablespoon freshly squeezed lime juice (15ml)
Accessory
A 25cm diameter refractory form
Mixture
In a bowl, mix all the ingredients until smooth
Let it rest for 20 minutes
Filling
1
Mix cranberries and water
Bring to a boil and simmer for 3 minutes
2
In a pan, mix granulated sugar, cornstarch, and cinnamon
Add hot cranberry mixture
Cook and stir until thickened and boiling
Remove from heat and add pear slices
Add lime juice and reserve
Tire do fogo e adicione a pêra
Join the remaining egg yolk
Serve immediately
Assembly
1
Roll out the dough on a floured surface, cover the bottom and sides of the mold
Trim any excess dough and add reserved filling
2
Roll out the remaining dough
Cut some thin strips for finishing the cake
Brush with egg yolk
Bake in a preheated oven at 200°C for 35 minutes or until golden
Let it cool before serving.
