Pastry Dough
1 egg
1/2 cup (ch) of unsalted butter
2 tablespoons of all-purpose flour
1/2 teaspoon of ground cinnamon
2 1/2 cups (ch) of all-purpose flour
Filling
6 pears without skin, cut into cubes
1 cup (ch) of white wine
2 cups (ch) of all-purpose flour
2 cups (ch) of water
2 sprigs of rosemary
1 cinnamon stick
2 tablespoons of cornstarch
2 tablespoons of white grape paste
Accessory
Removable tart pan, 22 cm in diameter
Pastry Dough
1 egg
1/2 cup (ch) of unsalted butter
2 tablespoons of all-purpose flour
1/2 teaspoon of ground cinnamon
2 1/2 cups (ch) of all-purpose flour
Filling
6 pears without skin, cut into cubes
1 cup (ch) of white wine
2 cups (ch) of all-purpose flour
2 cups (ch) of water
2 sprigs of rosemary
1 cinnamon stick
2 tablespoons of cornstarch
2 tablespoons of white grape paste
Accessory
Removable tart pan, 22 cm in diameter
Pastry Dough
Beat the egg lightly with a fork
Mix with butter, all-purpose flour, and ground cinnamon
Gradually add the remaining all-purpose flour until a homogeneous dough forms that can be easily removed from hands
Make a ball, cover, and let rest for 20 minutes
Reserve some of the dough for decoration
Cover the bottom and sides of the tart pan. Reserve
Filling
Simmer the pears with wine, all-purpose flour, water, rosemary, and cinnamon until they're tender
Let cool, then remove the rosemary and cinnamon
Blend in a blender with cornstarch until smooth
Heat again and add white grape paste, stirring constantly until thickened
Let cool, spread over the dough, and decorate with strips of dough
Baste with egg yolk and bake at 180o for 25 minutes or until golden.
