For ➓125 g butter
150 g sugar
2 eggs
½ beaten egg
210 g flour
salt
1 tbs grated lemon peel
30 g ground almonds
± 8 half pears (can)*
1.25 dl cream
ground vanilla or vanilla essence
apricot glaze**
shaved almonds
Mix 100 g butter, 100 g sugar, 1 egg, 200 g, salt, flour into a smooth dough. Cover and put in fridge for 1 h.
Prepare a loose-based cake tin of 20 cm.
Roll out the dough, put in the form and return to fridge for 30 m.
Heat the oven to 180 °C.
Mix the rest of the flour with 30 g sugar and ground almonds. Add beaten egg and 25 g butter to the mixture. Whip until creamy.
Spread over the dough. Put the pears in a circle on the mixture.
Mix 1 egg, vanilla and cream.
Pour over the pears.
Bake for 30 m in the centre of the oven.
Remove and let cool on rack.
Glaze with (warm) apricot and shaved almonds.
Add a dot of whipped cream, if you feel like it. Serve with a fruit-based drink like cider, a medium dry white wine like Vouvray, or an old Flemish jenever (gin). Or a dark brown sweet beer. Or tea (without sugar or milk), definitely not coffee.
*When using fresh pears, poach them for 15 m in water and sugar.
**Prepare by mixing 1 tbs of water through 1 tbs of apricot jam.
