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AdamJenkins
Pear pie with pecans
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Ingredients
Directions
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Additional requirements: baking sheet, baking paper.
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Line the baking sheet with baking paper.
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Cut the butter into small cubes.
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Unlock the egg.
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Mix in a bowl the flour with half of the sugar, cardamom and a pinch of salt.
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Knead the butter with the fingertips through the flour until it becomes a crumbly mixture.
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Add two to three tablespoons of egg and a little water and knead everything quickly into a smooth dough ball.
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Let the dough rest in plastic foil in the refrigerator for thirty minutes.
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Clean the orange.
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Squeeze the orange and remove the white skins on the inside.
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Cut the shell into strips of half a centimeter thick.
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Bring the water with the rest of the sugar sugar to the boil, dissolve the sugar with stirring.
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Put the orange peels in the syrup and let them simmer for ten minutes until they shine and become slightly translucent.
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Allow the orange peel to drain into a sieve.
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Preheat the oven to 200 ° C.
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Prepare the almond paste in a bowl with a fork.
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Mix in four-fifths of the cream, two to three tablespoons of orange juice, the tablespoon of flour and two to three tablespoons of egg.
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Peel the pears, remove the cores and cut each pear into eight parts.
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Roll out the dough on a floured surface to a round piece with a diameter of 30 cm and put it on the baking sheet.
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Spread the almond mixture over it, leaving six centimeters from the edge.
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Put the pears in a circle with the thick side out and the convex side up.
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Divide the pecans over the pears.
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Fold the deeover the pears to the middle.
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Fold the edge back two centimeters and squeeze this edge between thumb and forefinger to a nice scallop edge.
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Brush the edge with the rest of the cream.
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Bake the cake in the oven in thirty-five to forty minutes until golden brown and done.
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Spread the filling directly from the oven with ginger jam and spread the orange peel over it.
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Allow the cake to cool on the baking tray.
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Serve the cake on a flat dish.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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