Pear tart
( Crostata di pere )

This is a low fat recipe. In fact there is no butter, we use low fat yogurt but in spite of this the cake is good! Why don't you taste it?

Put flour, sugar and salt in a bowl or on a work surface. Make a well in the center and add egg yolks and yogurt in it. At this point draw in flour from the edge of the well slowly, mix and then knead until a soft dough forms. Dredge the surface with a little flour and let it rest while you're preparing pears.
Put pears in a little pan with wine, cinnamon and sugar. Cook over a gentle heat, stirring now and then, until cooking juice is well evaporated. Let pears grow cool.
Meanwhile butter a deep round pie dish; dredge work surface, dough and a rolling-pin with white flour. Roll out the pastry; line the bottom and the sides of the dish (help yourselves with your fingers after dredging dough surface with a little white flour: the dough sticks a little). Prick the bottom with a fork, scatter macaroons over and spoon in pears. Bake in oven (180°C - 350°F) for about 25 minutes.
Remove from the oven and let tart grow cool before taking away from the dish.

What's the right wine for " Pear tart "?

Our suggestion is: Brachetto d'Acqui (sweet dessert red wine from Piedmont)