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Marcie Coles Walton
Open pear cake
Pear cake with almond paste, apricot jam and almonds.
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Cut the butter into small cubes. Quickly mix the flour, caster sugar, butter and egg in a food processor into a crumbly dough.
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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.
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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.
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Cover the dough with baking paper and place the support filling on it. Bake the bottom for about 15 minutes.
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Remove the backing and the baking paper. Peel the pears, remove the core and cut into parts.
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Spoon the almond paste with the egg and cover the lukewarm soil. Put the segments of pear on it.
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Brush them with the apricot jam and sprinkle with the almond shavings. Fry the pear cake for approx. 10 min.
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Nutrition
235Calories
Sodium13% DV315mg
Fat14% DV9g
Protein10% DV5g
Carbs11% DV34g
Fiber4% DV1g
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