Ingredients

 

For the shortcrust pastry:

 

1/2 cup soft butter 

1/2 cup sugar

1 Tbsp heavy whipping cream

1 egg

A pinch of salt

1 1/2 cups flour

 

 

 

For the frangipane filling:

 

3-4 pears, peeled, cut in half then sliced

1/2 cup soft butter

1/2 cup sugar

2 eggs

1 cup almond flour

3 Tbsp flour

1 Tbsp rum

1/4 tsp almond extract

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Instructions

 

For the shortcrust pastry:

 

1- In a large bowl, whisk together the sugar and the butter until creamy and pale.

 

2 - Add the heavy cream, the egg, and the salt. Whisk until smooth. 

 

3 - Add the flour all at once and whisk until dough sticks to the whisk and you can form a ball.  

 

4 - Butter and flour a pie dish.

 

5 - Transfer the dough onto a floured surface and roll dough with the rolling pin to about 1/2 inch thick. Delicately place the rolled dough onto a 9 inch pie dish. Arrange the edge thick and nice with fingers, discard excess dough. 

 

6 - Prick dough with a fork and place the dish in the freezer for 30 minutes. 

 

7 - Preheat oven to 350°F.

 

8 - After 30 minutes, remove the dish from the freezer, cover with aluminum foil or parchment paper, spread baking weights on top. Bake for 15 minutes.

 

9 - Remove foil and weights and bake for an additional 5-10 minutes.

 

 

For the frangipane filling:

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1 - In a bowl, combine together the butter, sugar, eggs, almond flour, flour, rum and almond extract. Stir until smooth.​

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2 - Spread the filling over the crust, arrange the pear slices on top, cut side facing down.

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3 - Return to the oven and bake uncovered for an additional 25 to 30 minutes or until golden and baked through. (Cover edges with aluminum foil if they get too dark too quickly).

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Watch the short video here.