Recipe

杏仁梨果馅饼

这个馅饼是美味的战争m with cream or ice-cream, and perfect with tea or coffee.

Nov 30, 2010 1:00pm
  • 35 mins cooking
  • Serves 8
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Ingredients

杏仁梨果馅饼
  • 1 1/4 cup (185g) plain flour
  • 90 gram cold butter, chopped
  • 1/4 cup (55g) caster sugar
  • 2 egg yolks
  • 125 gram butter, softened, extra
  • 1/3 cup (75g) caster sugar, extra
  • 2 eggs
  • 1 tablespoon plain flour, extra
  • 1 cup (120g) almond meal
  • 3 medium pears (690g), peeled, cored, quartered
  • 2 tablespoon apricot jam

Method

杏仁梨果馅饼
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Process flour, butter, sugar and egg yolks until combined. Transfer to lightly floured surface, knead into a smooth ball; cover, refrigerate pastry 30 minutes.
  • 3
    Beat extra butter and extra sugar until combined; beat in eggs and extra flour until combined. Stir in almond meal.
  • 4
    Roll pastry to line 22cm-round loose-based flan tin. Spread almond mixture into pastry case, top with pear. Bake about 35 minutes. Brush with warmed sieved jam.

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