>> Cuisson : 45 min / Preparation : 30 min / Repos : 30 min
INGREDIENTS
- 100 g beurre - 125 g beurre - 1 cs farine - 250 g farine - 1 uf - 1 uf - 3 poires - 100 g poudre d amandes - 1 cs rhum ou de kirsch - 100 g sucre - 100 g sucre - 100 g sucre - 1 tôle de 24 cm de diamètre
PREPARATION
LA PATE. Mélangez 250g de farine, 125g beurre, un uf et 100g de sucre. Laissez reposer 30 minutes au frais. Etendez la pâte sur 4 mm d'épaisseur. Mettez la dans une tôle beurrée. Piquez le fond à la fourchette.
LA FRANGIPANE. Mélangez 100g de beurre, 100g de sucre, la poudre d'amandes. Ajoutez le rhum, et l'uf battu. Quand le mélange devient blanc, mettez la farine. Versez le mélange sur le fond de la pâte. Faites cuire les demi-poires avec 100g de sucre et un verre d'eau. Déposez les sur le mélange.
Faites cuire à four chaud 220°C (th. 7) pendant 45 minutes. Servez tiède.
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