Pear pie with almond cream
Description
Perfectly pairs with tea and coffee. Prepare the dough. In a food processor, mix flour, salt, and granulated sugar. Add butter and 2 tablespoons of ice water. Pulse until the dough becomes crumbly. Gradually add up to 2 more tablespoons of water if needed. Wrap the dough in plastic wrap and refrigerate for 1 hour. Preheat the oven to 190°C. On a lightly floured surface, roll out the dough into a 30 cm circle. Transfer the dough to a removable tart pan, press it evenly into the pan, and trim the edges if necessary. Place in the refrigerator. Prepare the filling. In a food processor, grind almonds with powdered sugar. Add butter, egg, flour, salt, and almond extract. Blend until smooth. Spread the almond cream over the tart base and chill for 15 minutes. Arrange pear slices in a fan pattern over the almond cream. Place the tart on a baking sheet and bake for 40 to 45 minutes, until golden brown. Let the tart cool completely in the pan. Remove from the pan, melt apricot jam, and brush it over the tart. Serve with tea or coffee.