DESSERTS
Yield: 6–8 servings
Ingredients
Dough:
200 g flour, 100 g cold butter, 1–2 tbsp sugar, pinch of salt, 3–4 tbsp cold water
Filling:
500 g sliced pears, 40 g sugar, 30 ml pear liqueur, 40 g ground almonds (simple frangipane), 1 tbsp flour
How to do it
1. Rub together the flour, butter, salt, and sugar until sandy; add water until the dough comes together. Wrap in plastic and chill for 30 minutes.
2. Roll out into a circle (≈28–30 cm). In the center, sprinkle the ground almonds mixed with flour.
3. Toss the pears with sugar and liqueur; arrange over the almonds, leaving a 4–5 cm border.
4. Fold the edges over the filling. Bake at 200 °C for 30–35 minutes.
Quick Notes
● For serving to children or those abstaining from alcohol: replace the liqueur with juice, fruit syrup, or syrup; in baked desserts, the alcohol reduces but does not fully disappear.
● Sweetness adjustments: always taste the fruit; reduce or increase sugar by 10–20% as needed.
● Storage: semifreddos, mousses, and panna cotta can be kept in the fridge for up to 48 hours; cakes and crumbles, 2–3 days well covered.
