French pearpie

Name: French pearpie
Cook time: 20 min
Total time: 45 min
Yield: 6
Cuisine: French
Ingredients: 6 slice cream butter puff pastry frozen, thawed; 3 Conference pear; 1 medium sized egg; 1 tl ground cinnamon; 150 g almond paste; 2 el lecurd; 1 el almond shavings

Cream of puff pastry, pear, cinnamon, almond paste, lemon curd and almond shavings.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 180 ° C. Stick the slices of puff pastry on a baking sheet lined with parchment paper in a rectangle.
Peel the pears, cut into quarters and remove the core. Cut the flesh into thin segments.
Split the egg. Knead the egg white and the 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 1 cm inwards.
Place the segments pears in a roof tile in 2 rows on the dough.
Brush the filling with the lecat and the edges of the dough with the egg yolk.
Fry the pear cake in the middle of the oven for about 25 minutes until golden brown and done.
In the meantime, heat a frying pan without oil or butter and toast the almonds on medium heat for 2 minutes.
Sprinkle the pear cake as soon as it comes out of the oven.