Tart oranges and pears with cinnamon and anise
For the orange marmalade and pears in Muscat “QB”, you need 2.5 kg of oranges, 2.5 kg of sugar, 1 jug (1500 grams) of pears in Muscat “QB” well drained, 1 apple cut into small pieces and its core.
Cut the oranges into slices, keeping the peel. Unite them to the other ingredients in a container and let stand for one night.
The next day, put everything in a pot and bring to a boil over moderate heat. At that point, add 8 grams pectin mixed with a little sugar and melt well.
For the pastry take 1.114 grams of plain flour, combine it with 770 grams of butter, trying not to create immediately a consistent ball but doing the so-called sandblasting: work very quickly the flour and butter, in order not to heat the dough.
Now join to the “sand” 150 grams icing sugar, 90 grams of honey, 90gr of egg yolks and a pinch of salt.
The dough at this point should be put to rest in the fridge for at least half an hour.
Grease a cake pan, stretch out the pastry and let it rest in the fridge again for no less than two hours. Remove the pan from the refrigerator, start cooking the pasta in the oven at 170 degrees, previously perforated with a fork, until it begins to brown.
At that point, put the jam and make decorations of the pastry. Continue to cook at 170 degrees until the color of the tart is golden.