Fluff French red wine and pear tart

Ingredients

• Pear 1 piece
• Red wine 100g
• Granulated sugar 15g
• Cinnamon 1/2 root
• Almond tart: butter 75g
• Egg yolk 30g
• All-purpose flour 125g
• Powdered sugar 45g
• Salt 0.5g
• Almond flour 15g
• Almond butter: whole eggs 60g
• Egg yolk 20g
• Butter 50g
• Fluff Marshmallow 50g
• Vanilla pod 1/4 root
• Almond flour 50g
• Low powder 8g
• Dark Rum 3g
• Mirror pectin A little

Steps

1. Wash and peel pears, put them in a pot, add sugar and cinnamon

2. Weigh the red wine

3. Pour into the pot

4. Bring to a boil over medium-low heat, then simmer over low heat for 15 minutes, let cool and set aside

5. Almond Tart: Soften butter at room temperature, add salt and powdered sugar and beat until white

6. Add egg yolk several times and mix well at low speed

7. Add almond flour and mix well

8. Sift in the cake flour

9. Gently knead the dough and roll it into thin slices

10. Place into the mold and press to form

11. Preheat the oven to 150 degrees and bake for about 15 minutes

12. Almond butter: Add butter at room temperature to Fluff marshmallows, mix well, and add vanilla pod seeds

13. Beat the whole eggs and egg yolks

14. Add the egg yolks to the butter in batches, mix well and then sift in the cake flour and almond flour

15. Mix well into batter

16. Put into piping bag

17. Squeeze the almond butter into the almond tart, cut the red wine pear into thin slices, do not cut off the pear head, and put the almond cake tart

18. Preheat the oven to 150 degrees and bake for 35-40 minutes until golden brown

19. Apply mirror pectin evenly

20. Finished product

21. Finished product