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Ingredientes
- 225 gm Plain flour
- 15 gm Caster sugar
- 1 pch salt
- 115 gm Butter, softened
- 1 x Egg yolk
- 1 dsp cool water
- 115 gm Butter
- 115 gm Caster sugar
- 70 gm Almonds, grnd
- 30 gm Almonds, flaked Few drops of vanilla essence
- 1 lrg Egg, beaten
- 45 gm Flour
- 5 x Pears, peeled, cored and quartered
- 1 tsp Cinnamon
- 30 gm Icing sugar
- 1/2 tsp Cinnamon
Direcciones
- Sieve the flour into a bowl and add in the sugar, salt and softened butter. Cut through, then rub in till it almost becomes sticky. Add in the egg yolk and, if needed, a little water to bind together to create a small ball of dough. Set aside to relax in a cold place for at least 15 min. Roll out to fit a 22cm loose bottomed flan dish.
- Trim off any excess pastry, prick with a fork, then set aside to relax again before filling.
- Preheat oven to 190C/375F/gas 5. Cream the butter and sugar together, add in the grnd and flaked almonds, vanilla, egg and flour. Spread proportionately over the pastry base, arrange the pears and dust with cinnamon. If the pears you are using are very hard it would be advisable to poach them lightly before using.
- To do this simply cover them with water, add in 30g caster sugar and heat gently for several min. Bake in the oven for 20-25 min till hard, golden brown and well cooked. Dust with icing sugar and cinnamon before serving with Chantilly cream.
