Thin slices of pear are placed on top of a sweet and crispy pastry for a truly satisfying dessert. Serve with crème fraîche and enjoy!
- 1/2 Puff Pastry Sheet
- 5 Organic Pears
- 100g Soft Organic Butter
- 100g Caster Sugar
- 120g Ground Almonds
- 2 Medium Organic Eggs, beaten
- 20g. Demerara Sugar
- 25g Melted Organic Butter
- Organic Crème Fraîche to serve
Method1 Whisk butter and sugar until creamy.
2 Stir in the almond powder then the eggs and leave to set in the fridge. Remove ten minutes before using.
3 Cut a large rectangle of the pastry, fold in 1cm border along the edge and prick the pastry all over with a fork.
4 Spread the almond cream to cover the base.
5 Peel and slice pears into about 3mm thick slices and alternate layers.
6 Brush with the melted butter and sprinkle with the Demerara sugar.
7 Bake in oven in 180 degrees Celsius for about 30minutes until pastry is crispy and golden and the pears are cooked.
8 Serve with Organic crème fraîche.
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