Description
Little dough and a lot of fragrant pear-almond filling.
Ingredients
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Flour
1.5 cup
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Butter
150 g
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Chicken egg
3 piece
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Water
2 Tbsp
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Almonds
200 g
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Sugar
2 Tbsp
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Pear
4 piece
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Lemon
0.5 piece
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Jam apricot
150 ml
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Liqueur
2 Tbsp
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Salt
Cooking
1.5 cups of flour mix with salt, put into it the chilled butter and chop with a knife until receipt of crumbs. Then add 1 egg, 2 tbsp ice water and quickly knead the dough.
Wrap the dough in cling film and put in the refrigerator for at least 30 minutes, and meanwhile prepare the filling.
Peeled almonds grind.
Pear clean, cut into slices and drizzle with the juice of half a lemon.
Beat 2 eggs with 2 tablespoons of sugar, add almonds and 2 tbsp flour.
Form grease with oil, the bottom is desirable to lay parchment paper. Put the dough, spreading it with your hands to form the boards. Pour the almond dough mass, and then lay out the sliced pears, pushing them into the filling. Bake about 25-35 minutes at 180 degrees.
While pie is baking, heat apricot jam, adding a bit of water and 2-3 tbsp liqueur (rum, cognac). Ready hot cake to pour the mixture, let it cool, and you can try. Bon appetit!
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