Perentaart

I only cook easy and yummy dishes! This recipe is from ‘Homemade’ from Yvette van Boven.
6e791-ekster_nuts_cake
Dough
200 grams flour
100 grams sugar
100 grams butter
1 egg
pinch of salt

Pears
3 pears, peeled with the stem it
11/2 liters of water or half water, half white wine
100 g sugar
1 cinnamon stick
half lemon


Filling

100 grams hazelnuts
50 grams sugar
1 little bag vanilla sugar
50 grams flour
50 grams butter, room temperature
2 eggs

1. Knead a good dough from the ingredients, wrap it in plastic and store it for half an hour in the refrigerator. Bring water to boil with the pears, sugar, cinnamon stick and squeezed half a lemon. Poach the pears for a half hours.
2. Grind the hazelnuts in a food processor with the sugar into powder. Grind the other ingredients through. Preheat oven to 180 degrees.
3. Roll out the dough on a floured countertop, and put it in a pie dish 24 cm in diameter. Spoon in the filling on top of the bottom. Halve the pears gently. Remove the cores and slice the pear halves into fanshaped pieces, but leave the stem on it. Place the pears in the filling with the handle toward the center. Bake for about 35 minutes until golden.

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