Feel free to make it in a large pie pan or in individual ones.
by Adjua Kamara
Ingredients
1 sugar crust pastry
100g of almond powder
100g of butter (I prefer salted butter)
100g of sugar (cane or regular)
2 large eggs
2 pears
1 teaspoon of rhum
1 teaspoon of vanilla
2 spoons of apricot marmalade
Some sliced almonds
sugar crust pastry
90g of ice sugar
200g of all purpose flour
25g of almond powder
100g of butter
1 large egg
1. mix the dry ingredients together (ice sugar, flour and almond powder)
2. the butter must be room temperature before you add it to the dry ingredients and slightly hand mix it until you have a sand texture
3. add the egg in the middle and mix with a spatula (preferably) until you get a dough ready to roll.
4. film it and let it sit in the fridge for 1 hour or overnight if it is for the following day
5. take it out after one hour, spread it and set in a prepared pie pan (ceramic or aluminum I prefer detachable bottom pie pans) and let it sit in the fridge for half an hour more
almonds cream
1. mix the sugar and almond powder together
2. add the butter melted
3. mix all together
4. add the 2 eggs and whisk
5. add the rhum and vanilla whisk and let it sit in the fridge
get the pears ready to bake
1. cut the pears in the length into two parts, peel them and place them in 1/2 liter of boiling syrup (1/2 liter of water with 100g of sugar) for 5min
2. drain and cut each part into thin slices
preheat the oven on 350°F
1. take out the pie pan from the fridge
2. add the almond cream and level it on the dough equally
3. place the pear slices on a thin spatula and lay them on the almond cream creating the pattern you like (crossing the four parts for example)
4. add some almond slices on top, place in the oven and bake for 45min
let it cool after taking it out of the oven, warm the apricot marmalade with a teaspoon of water and spread on top of the pie to give it that bright look we usually see at the bakery shop
Enjoy!!!