Rhubarb, almonds and pears pie

Red rhubarb is finally at the season so I can bake one of the pies I have been thinking about since last summer.
A few comments before I share the recipe. It may be the simplest recipe I shared here, so don’t hesitate to cook it even if you are not an experienced baker. Then, it’s hard to define exact measurements as if you prefer, for example, more almonds, you can use more almonds and no one will judge you.
And also: you don’t need to spend hours in the kitchen cutting rhubarb into a pattern, just do it in the way you like. (­č窭čç░ slovensk├Ż preklad n├íjdete za anglick├Żm textom).


Ingredience
250 g of all purpose flour
1 egg
150 g of unsalted butter
2 tbs of powdered sugar
pinch of salt
1.5 tbs of very cold water
150g of marzipan (substitution: almonds paste with added sugar)
3-4 tbs of blanched almonds
3 middle sized sweet pears
5-6 rhubarb stalks
1 tbs of vanilla sugar
Directions
1. Mix flour with an egg, sugar, salt, soft butter (take it from the fridge in advance) in a big bowl. Knead properly, make a ball, wrap it into a plastic foil and put it into the fridge for at least 30 minutes.
2. Roll the cooled dough. Make a slice big enough to cover a round baking form. Carefully put the dough into the baking form greased with butter. Prick the dough bottom with a fork.
3. Roll the marzipan into a circle and put it into the baking form.
4. Add a layer of blanched almonds and thinly sliced pears.
5. Cover the pie with a layer of rhubarb and sprinkle vanilla sugar above.
6. Bake for aprox. 45 min in the oven preheated to 185C. Rhubarb should become totally soft.

­č窭čç░ Rebarborov├Ż kol├í─Ź s mand─żami a hru┼íkami

Tento rok sa sez├│na rebarbory za─Źala tro┼íku nesk├┤r a prv├║ ─Źerven├║ rebarboru sa mi podarilo k├║pi┼ą len minul├Ż t├Ż┼żde┼ł. Recept u┼ż som mal vymyslen├Ż, tak┼że program na sobotn├ę poobedie bol vybaven├Ż.

P├ír pozn├ímok: v pr├şpade tohto receptu sa ┼ąa┼żko odhaduj├║ presne pomery plnky: m├┤┼żete toho da┼ą viac alebo menej, z├íle┼ż├ş na tom, na ─Źo m├íte v├Ą─Ź┼íiu chu┼ą. A samozrejme, nemus├şte tr├ívi┼ą hodinu v kuchyni kr├íjan├şm a ukladan├şm rebarbory na kol├í─Ź.

Ingrediencie

250 g hladkej špaldovej múky

1 vajce

150 g masla

2 pl pr├í┼íkov├ęho cukru

štipka soli

1,5─Źl studenej vody

150g marcip├ín (mal som hotov├Ż od Dr.Oetker)

3-4 pl ly┼żice sekan├Żch mandl├ş (alebo aj viac)

3 stredne ve─żk├ę sladk├ę hru┼íky, nakr├íjan├ę na tenk├ę pl├ítky

5-6 stoniek rebarbory

1pl vanilkov├ęho cukru

 Postup

  1. Vo ve─żkej mise zmie┼íame v┼íetky ingrediencie na cesto, vypracujeme cesto (nemus├şme dlho miesi┼ą) a nech├íme ho vychladn├║┼ą v chladni─Źke aspo┼ł polhodiny.
  2. vychladnut├ę cesto rozva─żk├íme a premiestnime do vymastenej okr├║hlej formy. Spodok p├írkr├ít prepichneme vidli─Źkou.
  3. marcip├ín rozva─żk├íme do ve─żkosti formy a opatrne prenesieme do formy s cestom
  4. prid├íme nasekan├ę mandle, hru┼íky a rebarboru.
  5. rebarborov├║ vrstvu pocukrujeme vanilkov├Żm cukrom.
  6. Pe─Źieme cca 40 a┼ż 45 min v r├║re predhriatej na 185C (rebarbora mus├ş ├║plne zm├Ąkn├║┼ą).

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