Delicious, only sightly sweet, almond pastry with pears and apricot glaze. The fresh, firm, pears are in season right now at our local farmer’s cooperative. Almond meal was the perfect accompaniment. The nutty flavor is a favorite from almond croissants and I enjoyed finding a new way to incorporate it into a recipe.
A blind-baked sweet pastry shell
1-2 Firm Pears
2.5 cups almond meal
1/2 cup confectioners sugar
1 teaspoon vanilla extract
1/4 cup apricot jam
1/4 cup water
Small preparation bowl
Measuring cups and spoons
Preheat oven to 400F
Start with a sweet pastry shell and blind bake it (see recipe)
In large mixing bowl, place almond meal, sugar and vanilla.
Add 3 eggs and stir to combine ingredients.
Pour into cooled pastry shell and level out.
Peel and core pears. Slice thinly and arrange in a fan
(hint: it will fan more easily if you place base of pear against outside of pastry)
In small preparation bowl, mix water and apricot jam together to form thin glaze.
Brush apricot glaze over the pears to thoroughly cover the top of the pie.
Bake in oven for 25-30 minutes until pears are soft and almond base is set.
Serve warm or cool with whipped cream and ice cream or enjoy as a simple slice.