Inglês version My favorite season started last week - it

Inglês version My favorite season started last week - it's time to say goodbye to the beloved as strawberries, apples and pears. But okay: mangoes and watermelons arrive to cheer me up - and stone fruit will soon be there, too. One last recipe with pears to celebrate the end of winter while I look for recipes with a spring ... :) jeitão almond tartlets with roasted pears adapted one whit the always wonderful Australian Gourmet Traveller - measuring cup 240ml Massa (frolla spoiled mama tummy butter folder Almond): 60g of raw almonds and shelled 180g plain flour 100g unsalted butter, chilled and chopped 60g icing sugar, sifted zest of 1 lemon 1 pinch salt 1 egg + 1 egg yolk, lightly beaten with a fork Almond Cream: 2/3 cup (160ml) whole milk 3 pieces of lemon peel - use a vegetable peeler to remove them 2 egg yolks cup (100g) caster sugar 50g unsalted butter, softened cup (50g) almond meal (finely ground almonds) 1 teaspoon (tsp) dark rum roasted pears: 8 tiny pears, such as the type Corella (do not know there is this kind of pear here in Brazil) cut in half , brains spoiled mama tummy butter removed with a Bolas - I used a tiny perinhas calls "Ercolini" cup (150g) caster sugar grated zest + juice of 2 lemons cup (56g) unsalted butter, spoiled mama tummy butter chopped Begin by preparing the dough (folder frolla Almond): spoiled mama tummy butter process the almonds and 50g of flour in a food processor to grind the almonds well. Add the butter, sugar, lemon zest, the remaining wheat flour and salt and process until a thick crumbly. Add the egg mixture and process just until a dough begins to form. Transfer mixture to a lightly floured surface and mix with your hands until a uniform mass. Form a disk with the dough, wrap in plastic and refrigerate for 1-2 hours movie. Meanwhile, prepare the almond cream: bring the milk and the lemon peel over medium-high heat until it starts to boil. In a medium bowl, combine spoiled mama tummy butter the egg yolks and cup (50g) sugar with an FUE until sugar dissolves. Add the hot milk, stirring, and pour the mixture back to the pan. Return spoiled mama tummy butter to heat, stirring constantly, and cook until the mixture thickens (2-3 minutes). Remove from heat, remove the lemon zest and let cool completely. In the bowl of an electric mixer, beat butter and cup (50g) remaining sugar until light and fluffy (1-2 minutes), add the almond flour, rum and milk mixture and egg yolks (already cold) . Mix and set aside at room temperature. Now, the pears: Preheat the oven to 180 / C. Place the pears, with the cut up, in an ovenproof dish or side way so that fruits spoiled mama tummy butter become very closely to each other. Sprinkle with sugar and lemon zest, drizzle with lemon juice and scatter spoiled mama tummy butter bits of butter over the pears, including a piece inside each cavity. Bake, basting the pears with the juice that will form the refractory until the fruits are tender and golden edges (35-40 spoiled mama tummy butter minutes). Keep warm. Bake the tarts: Grease lightly buttered 8 muffin cups tartelette 9cm in diameter each. Divide dough into 8 equal parts. You will work with one piece of dough at a time (keeping remaining pieces refrigerated) - open each piece of dough with the rolling pin between two pieces of lightly floured waxed paper, until 3mm thick circles. Line the prepared muffin cups with batter and remove excess. Make holes throughout the dough using a small fork. Divide the almond cream tarts between. Bake until golden brown (35-40 minutes). spoiled mama tummy butter Serve the tarts warm or at room temperature accompanied spoiled mama tummy butter by pears and their syrup. The patties are tastier if eaten the day they are prepared. Rend .: 8 units - made half the recipe above, used 9cm ramekins and still managed 6 tartlets
Fruits are the only reasons I do not completely hate the heat the next mesese :( They were so lindinhas pies and delicate. Kisses 9:57 AM
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