Pear Frangipane Croustade

Name: Pear Frangipane Croustade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 113 grams 125g butter, softened; 1 fl. oz. 30ml dark rum or Cointreau; 1 egg; 8 servings Pastry; 198 grams 200g ground almonds; 1 grated zest and juice of lemon; 8 smalls ripe pears; 454 grams 500g ready-made puff pastry; 85 grams 75g caster (superfine) sugar

Pear Frangipane Croustade might be just the side dish you are searching for. This recipe makes 8 servings with 720 calories, 11g of protein, and 47g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of pears, pastry, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 400°F/200°C.

Equipment you will use

Oven

Peel and core the pears and slice each one into 8 lengthways.

Ingredients you will need

Pear

Place the slices in a bowl and toss with the lemon zest and half the lemon juice. Beat the butter in a bowl until softened and then beat in the egg, rum or Cointreau, caster sugar, ground almonds and remaining lemon juice.

Ingredients you will need

Almond Meal

Caster Sugar

Lemon Juice

Lemon Zest

Cointreau

Butter

Egg

Rum

Equipment you will use

Bowl

Cover a large baking tray with parchment paper.

Equipment you will use

Baking Paper

Baking Pan

Roll out half of the pastry on a lightly floured surface until about 3mm/1/8in thick and cut out a 27cm/10 1/2in circle using a plate as a guide.

Ingredients you will need

Roll

Lay the pastry on the baking tray.

Equipment you will use

Baking Pan

Spread the almond mixture on the pastry circle up to 2.5cm/1in from the edge. Top with the sliced pears.

Ingredients you will need

Almonds

Spread

Pear

Roll out the remaining pastry to a 28cm/11in round.

Ingredients you will need

Roll

Brush the edge of the pastry base with beaten egg, then carefully lay the pastry lid over the filling. Press the edges firmly to seal and scallop the edge of the pie decoratively, using a knife to make the indentations.

Ingredients you will need

Scallops