You could eat this delicious tart baked on Ghisanativa in one bite. Not only because it is delicious but also because of the speed with which this tart is made on bare cast iron. The 16 cm MAIA is perfectly suited to cooking homemade cakes for two to four people. It cooks any cake evenly and in no time at all. So why not try this recipe?

Ingredients for 4

• 75 g type 2 flour
• 65 g “00” flour
• 20 g almond flour (alternatively starch or cornflour)
• 60 g sugar
• 3 g chemical yeast
• 90 g butter plus enough for the frying pan
• Zest of half an orange
• 1 egg
• 3-4 pears (depending on the size)
• 80 g fresh or frozen blueberries
• 1 tablespoon brown sugar

For the crumble:

• 20 g hazelnut flour
• 10 g “00” flour
• 35 g brown sugar
• 20 g butter

For the topping:

• Icing sugar

Preparation methodology

Preparing this tart will be very easy: if you have a planetary mixer use it for the dough, otherwise proceed by hand.

Pour the type 2 flour, 00 flour, sugar, salt, chemical yeast and almond flour into a bowl and mix well. Add the butter, which you have previously cut into chunks and which has softened slightly at room temperature, together with the grated orange zest. Knead with your hands or a dough hook until the mixture resembles shortcrust pastry but is still not very well combined. Add the egg and knead again to obtain a soft but smooth mixture.

Make the crumble by working all the ingredients together in the planetary mixer or with your fingertips. Keep the mixture cool.

Heat the oven to 180° in static mode, then butter the pan well.

Use all the shortcrust pastry by placing it in the pan and distributing it with your hands trying to obtain a homogeneous thickness even if with an irregular surface.

Wash and peel the pears, cut them in half, remove the core and cut them into thin slices: distribute them on the surface creating small pear fans, overlapping them slightly without fearing that there will be too many slices. Distribute the blueberries, sprinkle with brown sugar then crumble the crumble all over the tart.

Bake on the low shelf of the oven, cooking for 35 minutes, then raise the pan to the middle shelf and continue for a further 10-12 minutes, until golden brown on the surface.

Allow to cool completely before removing from the pan and sprinkle with icing sugar before serving.

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Alice Parretta

Some encounters change your life, and that with patisserie changed mine.

Born and raised in Florence, after devoting her years of study to very different paths in the fields of psychology and sport, she came across ovens and cookers by chance and discovered her true passion: patisserie!

After initial self-taught training, she attended basic courses in some Florentine schools and then graduated from the Italian Academy of Chefs in Bologna, in the patisserie sector.

She deeply loves books, cats, and carbohydrates.

“Il Dolce Di Alice” is the name of my blog and my social profiles where I advertise my activity as a home patisserie chef and as a first-level trainer that I carry out in Florence.

This recipe was prepared using