Sunday Star-Times - Sunday Magazine - - FOOD, ANNA KING SHAHAB -

1 egg 400g sweet short­crust pastry 1 tbsp flaked al­monds

Pre­heat the oven to 180C.

Quar­ter the pears, slice out the core and slice thinly. In a bowl, com­bine with the juice from the lemon.

Beat to­gether the sugar, but­ter and al­monds to cre­ate a smooth paste, then drop in the egg and beat in well.

Roll out and cut the pastry to a cir­cum­fer­ence of about 40cm. Place on a lined bak­ing tray. Spread out the frangi­pane in an even layer, leav­ing a gap of 5cm or so around the out­side. Spread the pear over the top of the almond mix and then care­fully fold the edges over. Scat­ter over the flaked al­monds and pop in the oven for 25-30 min­utes, un­til it is golden brown and the pastry is cooked. Scat­ter over the lemon zest, al­low to cool, and then serve.

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