Pear and almond pie
Portions 8
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Équipements
Ingredients
- 1 32-cm puff pastry
- 5 pears
- 1 handful of sliced almonds
- 50 g of almond flour
- 50 g of softened butter + a small piece
- 25 g of sugar + 2 tablespoons
- 1 tablespoon of cornstarch
- 1 lightly beaten egg (use half for the almond cream and the other half to brush the pastry)
- a pinch of salt
Instructions
Preheat the oven to 200°C (400°F)
- Place the puff pastry on a baking sheet lined with parchment paper. Refrigerate until needed.
- Cut the pears in half lengthwise and remove the cores. Slice them into thin strips.
Almond cream
- Mix the softened butter with 25 g of sugar.
- Add the almond flour, cornstarch, salt, and half of the beaten egg.
- Mix until smooth.
Assembling the pie
- Spread the almond cream over the puff pastry. Spread it out to form a thin layer over the top of the pastry, leaving a border of about 2 cm.
- Arrange the pear slices on top.
- Sprinkle a few sliced almonds over the top of the pie.
- Fold the edges of the dough over the pears.
- Brush the edges of the dough with the remaining egg.
- Sprinkle 2 tablespoons of sugar over the top of the tart, then place small pieces of butter on top of the pears.
- Bake for 30 to 40 minutes, or until the pastry is golden brown.