Almonds crumble pears pie
(serves 6)
8.8 ounces (250 gr.) short pastry
3 pears, medium size
3.5 tablespoons (50 gr.) raisins
3 tablespoons of rhum
6 tablespoons (80 gr.) unsalted butter
4.2 ounces (120 gr.) Amaretti
1 lemon
1 ½ teaspoons ground cinnamon
more than ¼ cup (50 gr.) powdered sugar
2 tablespoons (30 gr.) almonds, blanched
salt
unsalted utter and flour for the baking pan
Prepare the short pastry (or use already prepared pastry). Peel the pears and cut them into thin slices. Wash and dry the lemon and grate its peel. Soften the raisins in the rhum, melt the butter in a double boiler over simmering water and crumble the amaretti. In a bowl, combine the pears, drained raisins, amaretti, 2/3 of the melted butter, half of the grated lemon peel and a teaspoon of ground cinnamon. Mix everything thoroughly to season and put aside. Use the mixer to chop finely the almonds and put them in a bowl, along with the other half of the melted butter, ¼ cup (25 gr). of powdered sugar, a pinch of salt and the rest of the grated lemon peel. Amalgamate thoroughly and leave to rest in the fridge for at least 30 minutes. Heat the oven to 350°F. (180°), butter and flour (or use baking sheet) a pie plate or tart pan, 9.8 inches (25 cm.) in diameter, place the dough in the pan, leaving a border all around. Prick the crust all over with a fork and spread with pears the top. Level the filling and fold the edges of the dough inwards pinching them with your fingers in order to form a string all around. Crumble the almond mixture and spread on the cake. Bake for 35-40 minutes, then let it cool down and deform on the serving platter. When the cake is cold, sprinkle with cinnamon and the remaining powdered sugar and serve.
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