Ingredients

Shortcrust base
flour
0.50 cup
155 g
5.42 oz
5.12 fl oz
powdered sugar
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
butter
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
egg yolk
1 pc
ice water
1 Tbs
lemon zest
1 tsp
4.92 ml
salt
1 pinch
Custard
mascarpone
1 cup
250 g
8.75 oz
8.25 fl oz
granulated sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
eggs
2 pc
corn starch
2 Tbs
pears
4 pc
almond petals and pumpkin seeds
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
vanilla
to taste

Method

You should definitely taste it! This Italian pie is delicious, quick and easy to cook. It will be perfect for family tea time, as well as for treating guests.

Shortcrust base

  1. Mix the flour with the powdered sugar, salt, lemon zest and the diced cold butter, and mush these ingredients with a blender to coarse crumbs. Add the yolk and mush again, then add the ice water and mush the mixture one more time, until the dough starts forming a lump. Roll the dough into a ball; then wrap it in foil or a plastic bag. Refrigerate for at least 30 minutes.
  2. Preheat the oven to 200C (392F). Put the parchment on the bottom of the mold; grease the sides of the mold with butter. Roll out the dough between two sheets of parchment, 0.3-0.5 mm (0.15 to 0.2 inch) thick. Place the dough into the mold, using a rolling pin. If you are using a tart pan, then simply cut off the excess dough with a knife along the edge of the pan. If you use a detachable baking dish, then the sides of the pie can be formed by hand, 2.5-3 cm (1 to 1.2 inch) high. Put the foil or the baking paper on top of the dough, and place some peas or beans over the entire area to prevent deformation during baking. Bake for 15 to 20 minutes. Remove the “load” and cool the shortcrust base in the mold.

Filling

Whip the mascarpone and the granulated sugar, eggs and the cornstarch. If the custard is very thick, you can add 2 to 3 tablespoons of milk. Then add the vanilla. Peel the pears, cut them in half and remove the seeds. Sprinkle the pears with the lemon juice to prevent browning. Put the custard on the crust, and smooth it. Spread the pears evenly, with the cut down. Sprinkle the top of the pie with nuts and seeds. Bake it for 35 to 40 minutes at 170C (338F) until golden brown.