Cook Time: 35 Minutes
What you need
Pastry
- 250g/9oz Odlums Cream Plain Flour
- 50g/2oz Shamrock Ground Almonds
- 175g/6oz Margarine
- 1 Egg
- 25g/1oz Icing Sugar
- Cold Water
Filling
- 50g/2oz Odlums Cream Plain Flour
- 1 Egg
- 50g/2oz Shamrock Ground Almonds
- 2 tablespoons Milk
- 50g/2oz Margarine
- 50g/2oz Caster Sugar
- Few drops Goodalls Almond Essence
- 410g Tin Lustre Pear Halves (drained)
Recipe Steps
- Preheat oven to 190°C/375°F/Gas 5. Grease a 24cm/9 1/2″ round tin, preferably loose bottomed.
- Make pastry by sieving the flour and icing sugar into a bowl; mix in the ground almonds. Rub in the margarine and bind together with the egg and a little cold water to make the pastry. Lightly knead, cover and allow to chill.
- Next, make the filling by creaming the margarine and sugar together. Beat in the egg. Stir in the flour, ground almonds, milk and essence.
- Roll out pastry and line the prepared tin. Spread filling evenly over pastry.
- Arrange the pear halves, with rounded side facing up, on top of filling.
- Bake for about 35 minutes until risen and golden brown.
- Leave in tin to set for 10 minutes, then remove and serve warm with cream or ice cream.
