from Francoise Borne
submitted by Marilyn Clemens
preparation time: about 1 hour
serves 6 to 8
4 ounces butter, softened
⅝ cup sugar
2 tablespoons corn starch
⅝ cup almond flour
2 eggs
5 to 6 large pears, canned or fresh, cut in half, cored
Preheat oven to 356 degrees F.
In a medium bowl, combine butter, sugar, eggs, almond flour, corn starch and stir until smooth. Press the almond paste crust onto the bottom and up the sides of a 9-inch pie plate and arrange pears flat side down in a circle on top of the paste.
Bake for 45 to 60 minutes. Let cool.
I make my own, but Francoise uses pate sable that she finds in French Supermarkets. For your gluten free friends, you can make a crust of a mix of almond and coconut flour.
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