Ingredients
For the dough:
For the pears:
Instructions
Step 1
Prepare the pears:
Step 2
Prepare the dough:
Step 3
Assemble and bake:
Servings
Equipment
Essential for combining ingredients. Have a few in different sizes for wet and dry ingredients.
This tool saves time and ensures your dough is smooth. Hand mixers work well too.
Perfect for preparing the pear filling. Non-stick options mean easier clean-up.
A 24-26 cm (9-10 inch) pan is ideal. Greasing your pan well will ensure a perfect release.
Accuracy is key in baking, so make sure your measurements are precise.
Variations
Faq
- What kind of pears should I use?
For best results, choose firm pears like Bosc or Anjou. They hold up well during cooking and offer a perfect balance of sweetness and texture.
- Can I make this pastry ahead of time?
Absolutely! You can prepare the dough and pear mixture a day ahead and assemble just before baking. Store both in the fridge until ready to use.
- What can I use if I don't have a mixer?
A hand whisk and some elbow grease will work just fine! Make sure to mix the ingredients thoroughly to get a smooth dough.
- My nuts burn easily; any tips?
Keep an eye on the nuts during baking. If they start to brown too quickly, cover the pastry loosely with aluminum foil to prevent them from burning.
- Can I use other nuts or fruits?
Of course! Feel free to experiment with different nuts like pecans or almonds, or try using apples or peaches in place of pears.
- How do I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze individual slices and reheat as needed.