- 170 g cake flour
- 60 g ground almonds
- 110 g butter, cubed
- 50 icing sugar
- 2 free-range egg yolks
- 2 t lemon juice
- 2 T cold water
- For the filling
- 125 ml honey
- 2 T lemon juice
- 6 pears (or apples), peeled, cored and cubed
- 6 cinnamon sticks
- 1 free-range egg yolk, beaten
- 1 T butter, melted
- 100 g flaked almonds
- 4 T brown sugar
Place the cake flour and ground almonds into a large mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
Add the icing sugar, egg yolk, lemon juice and water and mix using a wooden spoon.
Turn out onto a clean, floured surface and knead gently to form a ball. Cover with clingwrap and chill for 30 minutes.
Remove the clingwrap and gently roll out the dough using a floured rolling pin, working from the centre outwards. This stops the dough from shrinking back while rolling and also helps it to keep its shape while baking.
Grease 6 x 10 cm moulds or ramekins. Cut out 6 rounds of dough and use to line the moulds or ramekins.
Cut out another 6 rounds to use as the tops of the pies. Chill the lined moulds and pie tops for 15 minutes.
Preheat the oven to 180°C.
To make the filling, place the honey and lemon juice in a pan over a medium heat. Add the pears and cook for 5 minutes. Remove from the heat and allow to cool.
Spoon the syrupy pears into the pastrylined moulds, top with the lids and then push a cinnamon quill through the centre of each pie.
Brush with the beaten egg yolk and scatter with the almonds and brown sugar.
Bake for 20 minutes, then allow the pies to cool slightly.
Remove from the moulds if you like, or serve as is with the remaining honey sauce on the side.
Cook’s note: When making pastry, it’s best to have the ingredients as chilled as possible. Also, use only your fingertips to rub in the butter – the heat from your hands will melt the butter.
TASTE's take: This is a great buttery, nutty pastry. Apples work just as well as pears in this recipe.