Pecan pie and oatmeal

Prepare the ingredients: Split vanilla and butter in 2: one half for the masses and another for the filling; split nuts in 2: for filling and decorating.

Cook the pear cut into quarters in a pot with water to go through 2 cm fruit. Add cinnamon and bring to medium heat until introducing a knife, the fruit is tender (about 20 min.). Drain well and leave only the fruit Styling Finish in colander for 10 min to remove excess fluid that. Moler fruit in the juicer to the consistency of mashed potatoes.

In a food processor mix flour with powdered sugar and the butter for the dough. Add 1/4 of the eggs and vanilla intended for mass and process until the dough textured crumb see where fully incorporated into the butter mixture.

Remove from the container and mix to gather.

Preheat oven to 180 ° C.

Once the dough is ready, should be wrapped in plastic film and refrigerate for 30 min. Stretch and put in a mold detachably cake (considering the appropriate size for the number of diners), previously greased. Prick with fork and carry bake until it is lightly browned.

In a pot cook for 5 min. the syrup with vanilla, pinch of salt and sugar. Remove from the heat and add the butter to the filling, let it dissolve and add nuts for this, compote, and oats.

In a separate bowl, beat eggs with fork until they are incorporated. Add to these the syrup mixture and stir well. Put the filling in the cake decorating with nuts for this up and carry cooking oven 180 ° C with heat from below until the mixture has curdled. Take care not to dry.

Jesus and Tere Gutierrez. Adapted. Photography: Catalina Riutort