Ingredients
The following ingredients have 12 Servings
- 3 ⅓ cup flour (2 ⅓ cup all-purpose & 1 cup whole wheat or completely all-purpose)
- 2 cups cold unsalted butter (diced)
- 1 tsp salt
- 1 cup cold water
- ½ cup almond paste (store bought or homemade)
- 4 Bosc pears
- 3 Tbsp lemon juice (juice from 1 ½ lemons)
- 3 Tbsp honey
- ¾ tsp ground cinnamon
- 1 Tbsp honey
- 1 tsp sugar
Instruction
- Mix salt into flour, then cut butter and water in with knives, forks, or a pastry blender. Mix just until the dough sticks together; it’s okay if there are still some butter lumps!
- On a clean, floured surface, roll the dough out into a large rectangle. Fold the dough into thirds, then repeat, rolling and folding and rolling to create micro layers in the dough. Do this about 5 times, then fold it, wrap it in plastic wrap, and allow it to rest in the fridge for about an hour.
- Make your almond paste (if going with the homemade option). You can find our recipe here.
- Cut pears lengthwise, then into thin (⅛ inch, ½ cm) slices.
- Mix together lemon juice, honey, and cinnamon, then gently toss with pears until evenly coated.
- Get your dough from the fridge and roll it out into a large rectangle (about 15x12 inch, 38x30 cm). I’d suggest cutting out a 3x6 inch (7.5x15 cm) rectangle in paper to use as a stencil. Cut as many rectangles out as you can, then roll out any extra dough and cut a few more. This should make about 12 rectangles.
- Place dough rectangles on a greased cookie sheet and gently press the dough to form ½ inch (1¼ cm) borders. Sprinkle the borders with a touch of sugar.
- Divide your almond paste into 12 portions, then roughly crumble it onto the center of each dough rectangle, leaving the ½ inch border free and clean.
- Lay a few overlapping slices of pear over the almond paste.
- Bake at 350 degrees for 45 minutes, or until crusts have risen and are lightly browned.
- With your finger or a spoon, glaze the pears with a touch of honey to give them a sweet and shiny finish.
