To make the crust: in a medium bowl, mix together 120g of wheat flour, 1 1/2 tablespoons of ground almonds, and 1 pinch of salt. Add 5 tablespoons plus 1 tablespoon of cold unsalted butter and mix until the dough comes together. Gradually add the egg yolk mixture, stirring with a fork until the dough is uniform. If needed, add a few drops of ice-cold water. Form the dough into a disk of 21cm in diameter and wrap with aluminum foil. Refrigerate for at least 1 hour.
Feijão (for crushing the crust)
To make the filling: in a medium bowl, dissolve 135g of ground almonds with 1/4 cup of water over low heat. Add sliced pears and cook until they are tender. Let cool. Mash the pears with a fork or electric mixer until smooth. Reserve.
Untreated pears (for crushing the crust)
To decorate: melt butter in a frying pan, add slices of pear and sprinkle with ground almonds. Fry until lightly browned and soft. Pour brandy over the pears in a heatproof dish and shake the pan until the flames die out. Transfer the pears to a plate and let cool at room temperature.
Cinnamon (to taste)
2 tablespoons of brandy
To make the crust: in a medium bowl, mix together 120g of wheat flour, 1 1/2 tablespoons of ground almonds, and 1 pinch of salt. Add 5 tablespoons plus 1 tablespoon of cold unsalted butter and mix until the dough comes together. Gradually add the egg yolk mixture, stirring with a fork until the dough is uniform. If needed, add a few drops of ice-cold water. Form the dough into a disk of 21cm in diameter and wrap with aluminum foil. Refrigerate for at least 1 hour.
Feijão (for crushing the crust)
To make the filling: in a medium bowl, dissolve 135g of ground almonds with 1/4 cup of water over low heat. Add sliced pears and cook until they are tender. Let cool. Mash the pears with a fork or electric mixer until smooth. Reserve.
Untreated pears (for crushing the crust)
To decorate: melt butter in a frying pan, add slices of pear and sprinkle with ground almonds. Fry until lightly browned and soft. Pour brandy over the pears in a heatproof dish and shake the pan until the flames die out. Transfer the pears to a plate and let cool at room temperature.
Cinnamon (to taste)
2 tablespoons of brandy
Prepare the crust: In a medium bowl, mix together 120g of wheat flour, 1 1/2 tablespoons of ground almonds, and 1 pinch of salt
Add 5 tablespoons plus 1 tablespoon of cold unsalted butter and mix until the dough comes together
Gradually add the egg yolk mixture, stirring with a fork until the dough is uniform
If needed, add a few drops of ice-cold water
Form the dough into a disk of 21cm in diameter and wrap with aluminum foil
Refrigerate for at least 1 hour
Prepare the filling: In a medium bowl, dissolve 135g of ground almonds with 1/4 cup of water over low heat
Add sliced pears and cook until they are tender
Let cool
Mash the pears with a fork or electric mixer until smooth. Reserve
Preheat the oven to 180°C (moderate)
Unmold the crust and place it in a baking dish
Reheat the filling and pour it over the crust
Bake for 30 minutes or until the filling is firm
Let cool for at least 2 hours at room temperature
Decorate: Melt butter in a frying pan, add slices of pear and sprinkle with ground almonds
Fry until lightly browned and soft
Pour brandy over the pears in a heatproof dish and shake the pan until the flames die out
Transfer the pears to a plate and let cool at room temperature
318 calories per serving
