Sand cake with pears

Description

This shortbread pie with pears may well claim the title of holiday baking, it turns out so exquisite. The very idea of making a filling from pear halves and practically drowning them in a delicate egg-butter cream is worthy of sincere admiration. It remains only to put it into practice, which is what we wish you. There is nothing to worry about: shortbread pear pie is very easy to prepare. Just follow our step-by-step recipe and get ready to receive well-deserved compliments!

Cooking

Step 1

Remove the frozen shortbread dough for the pie from the package and lay out the layers on the work table in one layer. Allow to thaw completely at room temperature.

Step 2

Roll out the thawed pie dough into a rectangular layer 5-7 mm thick. Transfer it to an approximately 18x28 cm baking dish lined with baking paper.

Step 3

Form the sides. If there is excess dough, cut it off. Prick the base of the shortcrust pie dough often with a fork. Place in refrigerator for 30 minutes.

Step 4

Line the chilled dough base with parchment paper. Sprinkle any dry beans on top with a layer of 1.5-2 cm. Heat the oven to 200 ° C. Bake the pie base for 15 minutes.

Step 5

Remove the bean paper. Return the pie base to the oven for another 7-10 minutes. Prepare the pears for the filling. Wash them and cut them in half. Remove cores with seeds. Sprinkle pears inside with lemon juice, sprinkle with zest.

Step 6

Beat soft butter with a mixer with powdered sugar. Continue beating while adding the eggs one at a time. Sift flour with starch and cinnamon (cardamom) on top. Stir.

Step 7

Fill the pears with the resulting mixture. Spread the rest over the dough base. Arrange pears on top, pressing lightly. Bake for 45-50 minutes at 160°C. Sprinkle the pear shortcake with almond flakes before serving.