Pear Flognarde

 Pear Flognarde

Ingredients

1 liter of milk

100g of sugar

90g of T55 flour without yeast

4 eggs

1 vanilla pod

1 pinch of fine salt

50ml of pear brandy

3 Pears

½ lemon

Butter for greasing

30g of brown sugar

Icing sugar to taste

Preparation

1) Bring the milk and sugar to the boil and let it boil until the sugar dissolves.

2) Add the sifted flour to a bowl, make a hole in the middle of the flour, add the eggs and start beating with a wire whisk until all the flour is incorporated. Add the inside of the vanilla pod and a pinch of salt.

3) Once the milk is lukewarm, add it, little by little, to the flour and egg mixture, stirring everything very well until you get a smooth and homogeneous dough. 4) Add the pear liqueur and mix everything well. Set aside.

5) Peel and core the pears. Rub the lemon juice over the outside of the pears to prevent them from turning brown.

6) Cut 2 pears into cubes and slice the rest.

7) Grease and flour a 22 to 24cm baking dish or tart tin.

8) Pour half of the batter into the tin and spread the diced pears on top. Then add the remaining batter.

9) Finally, spread the sliced ​​pears and sprinkle everything with brown sugar.

10) Bake in a preheated oven at 190ºC for about 40 minutes.

11) Remove from the oven, let cool and serve sprinkled with powdered sugar.