- For the dough: flour, as well as flour for the surface - 11/4 Glass
- salt - 1/2 teaspoonfuls
- sugar - 1/2 teaspoons
- cold unsalted butter, cut into pieces - 1/2 cup
- of ice water - 2-4 Art. spoons
- For filling: toasted almonds - 1 cup
- confectionery sugar - 3/4 Cups
- cold unsalted butter, cut into pieces - 1/2 cup
- big egg - 1 piece
- flour - 2 Art. spoons
- salt - 1 teaspoon
- almond extract - 1/2 teaspoonfuls
- apricot jam - 1/2 cup
- pears, sliced - 900 Grams
Prepare the dough. In a food processor combine flour, salt, and sugar. Add butter and 2 tablespoons of ice water. Beat until the dough is crumbly. If necessary, gradually add up to 2 tablespoons of water. Place the dough in a plastic wrap and put in the refrigerator for 1 hour. Preheat the oven to 190 degrees. On a lightly floured work surface, roll the dough into a circle with a diameter of 30 cm. Place the dough into a removable baking dish, straighten and trim the edges, if necessary. Put in the refrigerator. Make a stuffing. In a food processor, chop the almonds with the sugar confectionery. Add oil, egg, flour, salt and almond extract. Beat until smooth. Put the almond cream on the surface of the cake and put in the refrigerator for 15 minutes. Arrange the pear slices with a fan over the almond cream. Put the cake on a baking sheet and bake for 40 to 45 minutes, until golden brown. Let the cake cool down in a uniform. Extract the cake from the mold, melt the apricot jam and smear it with a pie.
Servings: 8