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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I found this recipe from Southern Living. I made it for Easter dinner and everyone raved about it. It is quite easy to make, and well worth it. Ingredients:
1 (15 ounce) package refrigerated pie crusts |
6 1/2 tablespoons butter, softened and divided |
4 ounces almond paste, crumbled |
5 tablespoons sugar, divided |
1/4 cup brandy, divided |
1/3 cup all-purpose flour, plus |
2 tablespoons all-purpose flour, divided |
1 large egg |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
2 pears, peeled and thinly sliced |
1/2 cup apricot preserves |
1 tablespoon whipping cream |
sweetened cream |
sliced almonds |
ground cinnamon |
Directions:
1. Unfold piecrusts; stack on a lightly floured surface. Roll into a 12 inch circle. Fit into a 10 inch pan with removable bottome, trim excess pastry.
2. Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour and next 3 ingredients at medium speed with a mixer until blended, spread in crust.
3. Toss together 2 tablespoons sugar and pears, arrange in cicles, overlapping slices, on top of filling.
4. Cook preserves in a saucepan over low heat until melted. Pour through a fine wire mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream, drizzle over pears.
5. Combine remaining 2 tablespoons sugar, and remaining 2 tablespoons flour, cut in remaining 1 1/2 tablespoons butter with a fork until blended. Sprinkle over pears.
6. Bake at 400 on bottom rack for about 40 minutes. Cool in pan on wire rack for 15 minutes. Garnish if desired.
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