Pear pie based on a simple dough and pears. The Greeks were the first to appoint the pear in their writings. Still, the pear’s origin is in Tiensjan, Central Asia. From Tiensjan, the pear spread to the Balkans. It then took a long time before the pear became known in Europe. Pears were not grown in France until the 16th century. Pears are widely available in France in the fall. Traditionally, the French sprinkle this pie with flaked almonds.
Preperation: 20 minutes + 25 minutes oven
Quantity: 6 persons
6 slices of butter puff pastry
1 tsp ground cinnamon
150 g almond paste
2 tbsp lemon curd
1 tbsp almond flakes
Preheat the oven to 180 ° C. Stick the puff pastry slices together on a baking tray lined with baking paper in a rectangle.
Peel the pears, cut into quarters and remove the core. Cut the flesh into thin wedges. Split the egg. Knead the egg whites and cinnamon through the almond paste. Divide the food with the convex side of a spoon over the puff pastry. Fold the edges of the dough in by 1 cm. Place the pear wedges in 2 rows on the dough.
Brush the filling with the lemon curd and the edges of the dough with the egg yolk. Bake the pear pie in the middle of the oven for about 25 minutes until golden brown and cooked through.
Meanwhile, heat a skillet without oil or butter and roast the almond flakes over medium heat for 2 min. Sprinkle the pear tart with it as soon as it comes out of the oven.
Enjoy your meal!
The book below is highly recommended for more French Pastry recipes.
Instructional video of this recipe on youtube: