Open pear cake

Name: open pear cake
Cook time: 20 min
Total time: 75 min
Yield: 12
Cuisine: Dutch
Ingredients: 50 g cold butter; 200 g wheat flour; 100 g white caster sugar; 2 medium sized egg; 4 Conference pears; 150 g almond paste pack of 300 g; 4 el apricot jam; 2 el almond shavings

Pear cake with almond paste, apricot jam and almonds.

Ingredients

Kitchen Stuff

1 food processor
1 rolling pin
1 low cake mold (Ø 24-26 cm)
1 support
1 baking paper

Directions

Preheat the oven to 175 ° C.
Cut the butter into small cubes. Quickly mix the flour, caster sugar, butter and egg in a food processor into a crumbly dough.
Transfer to a bowl, knead it into a ball and wrap it in cling film. Let it rest for at least 30 minutes in the refrigerator.
Grease the pie shape. Sprinkle the work surface with flour and roll out the dough into a piece of cloth. Place the dough in the mold and press it well along the edges.
Cover the dough with baking paper and place the support filling on it. Bake the bottom for about 15 minutes.
Remove the backing and the baking paper. Peel the pears, remove the core and cut into parts.
Spoon the almond paste with the egg and cover the lukewarm soil. Put the segments of pear on it.
Brush them with the apricot jam and sprinkle with the almond shavings. Fry the pear cake for approx. 10 min.