Pear pie with almonds. Video

Fragrant frangipan is a sweet custard almond cream with a mind-blowing aroma that perfectly complements juicy pears. For the test, you will need:

– 225 grams of wheat flour; – 110 grams of unsalted butter; – 110 grams of powdered sugar; – 3 egg yolks.

Prepare almond cream from: – 125 grams of unsalted softened butter; – 125 grams of powdered sugar; – 2 eggs; – 125 grams of ground almonds; – 1 tablespoon of flour.

For the filling, take: – 4 pears; – 250 grams and another 2 teaspoons of powdered sugar; – 1 cinnamon stick; – 3 cloves; – ½ lemon; – 2-3 strips of orange zest; – ½ vanilla pod.

In order for the pears to be of the right ripeness, it is better to buy them in advance and put them in a paper or plastic bag. After lying like this for several days at room temperature, the pears will become soft and juicy.

Prepare the dough. Sift flour onto a work surface. Cut the butter into small cubes and pour over flour, sprinkle with powdered sugar. Use your fingertips to rub butter, flour and powder into crumbs. Make a depression in the center and pour in the egg yolks. Knead the dough into a smooth ball, wrap in plastic wrap and refrigerate for 30 minutes.

Prepare frangipan. Whisk butter and icing sugar into a light and fluffy cream, add eggs one at a time, add flour and ground almonds, mix well and chill a little.

Take care of the stuffing. Pour 250 grams of powdered sugar into a saucepan, pour in 500 ml of water and cook, stirring occasionally, over medium heat. When the sugar dissolves, put the peeled pears in the syrup, add a cinnamon stick, after breaking it in two, and a clove. Squeeze the juice from half a lemon into the syrup and put the squeezed lemon there along with the orange zest.

Break the vanilla pod in two, scrape the seeds and put them to the pears, put the pod itself in the syrup. If the pears are not covered in syrup, pour in some warm water. Place a saucer or plate, depending on the size of your pot, on the pears and press down with a load. Simmer the pears for 20 minutes, then remove with a slotted spoon and place on a serving dish. Cool it down.

Don’t overcook pears. Enough if they are easily pierced with a sharp knife.

Preheat oven to 190 degrees. On a floured work surface, roll out the dough into a circle 3-4 centimeters larger than your mold size. Place the dough in a baking dish, crinkling lightly along the sides. Fill the mold with almond cream.

Cut the chilled pears in half, use a teaspoon to scrape out the center of the seed box. Cut each half into slices wide, press lightly with a knife so that the pear fan out. Use a cake spatula to transfer the pears to the dough. Bake the pie in the preheated oven for 55 minutes, sprinkle with the remaining 2 teaspoons of powdered sugar and bake for another 15 minutes. Refrigerate and serve warm with whipped cream.