- 2 ripe pears, not too ripe though
- Puff pastry: I use shop bought, preferable the one with real butter
- 100 gr ground almond
- 100 gr butter
- 100 gr sugar including some vanilla essence or a sachet of vanilla sugar
- 1 egg
- dash of amaretto or another almond liqueur
- 1 table spoons of flour
Bake the puff paste blind in a pin tin of about 28cm diameter for 15 min at 180°C
Met the butter, add the ground almond and sugar, mix. Add the amaretto, egg and flour and mix.
Take the puff pastry from the oven, switch oven to 150°C
Soon the almond mix over the base. peel the pears, remove the cores and divide onto 8 parts. Divide the parts evenly over the pie. If you have any left over, lucky you, something to munch straight away.
Bake for 30-35 min at 150°C until the almond is nice and brown.