This pie is absolutely gorgeous
Serves 6 to 8 people
you can use tart circle of 20 or 22 cm diameter
(It also works in 24) or a tart mould.
I used a circle of 28 cm and added an extra 20% for the filling.
I could even have increased by 25%.
100g icing sugar
100g ground almonds
100g whole egg (it takes 2 or 3 eggs, beating on a fork and keep only 100g)
2 caps amber rhum (not mandidory)
Six 1/2 pears in syrup (I put 8)
100g topping glossy (I took the topping in Vahine)
Prepare all ingredients and most of all remove the butter from the fridge at least 1 hour before use.
Make the sweet pastry.
see the link
Store in refrigerator at least 30 minutes.
If the dough is too cold let it set at room temperature, as it will not roll easily.
Prepare the pears. Remove from the can and let it drain in a colander.
Roll out the dough and fold in your mould.
Prick with a fork and chill again cold covered with cling film.
In a tray with paper towels put pears and tab to remove excess syrup. Or the juice will ruin your tart while baking.
Slice the pears into thin slices and set aside.
On a plate sprinkle sliced almonds and roast them in the microwave for 1 minute maximum power. remove the plate, move them and back to the mirowave for another 1 minute. Let it set. picture before and after