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Jdorrance
French pearpie
Cream of puff pastry, pear, cinnamon, almond paste, lemon curd and almond shavings.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Stick the slices of puff pastry on a baking sheet lined with parchment paper in a rectangle.
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Peel the pears, cut into quarters and remove the core. Cut the flesh into thin segments.
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Split the egg. Knead the egg white and the cinnamon through the almond paste.
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Divide the food with the convex side of a spoon over the puff pastry. Fold the edges of the dough 1 cm inwards.
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Place the segments pears in a roof tile in 2 rows on the dough.
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Brush the filling with the lecat and the edges of the dough with the egg yolk.
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Fry the pear cake in the middle of the oven for about 25 minutes until golden brown and done.
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In the meantime, heat a frying pan without oil or butter and toast the almonds on medium heat for 2 minutes.
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Sprinkle the pear cake as soon as it comes out of the oven.
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Nutrition
355Calories
Sodium8% DV200mg
Fat28% DV18g
Protein12% DV6g
Carbs14% DV41g
Fiber12% DV3g
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