A shell of fragrant crumbs, a moist and scented filling and time by time a crunchy almonds under the teeth. For breakfast, for the tea break, or for dessert with some English cream, its rustic appearance warm the heart.
| for the crumbs | |
| 300 g all purpose flour | |
| 100 g butter, room temperature | |
| 150 g sugar | |
| 50 ml milk | |
| 1 yolk | |
| 1/2 teaspoon vanilla extract | |
| 10 g baking powder | |
| a pinch of salt | |
| for the filling | |
| 350 g pears, peeled off | |
| 40 g almonds | |
| 2 tablespoons sugar cane | |
| 1/2 teaspoon ground cinnamon | |
| 1/2 lemon juice | |
| 1 teaspoon butter |
| 1. | First prepare the filling. Cut the pears in cubes and pour over the lemon juice. In a fry-pan melt the teaspoon of butter, add the pears, the sugar cane, the cinnamon and cook on medium-high heat for about 10 minutes, keeping stir. Transfer in a dish, add the chopped almonds and let cool down. |
| 2. | Now prepare the crumbs. In a large bowl mix the softned butter with the sugar (I used my hands). Add now the vanilla extract, the salt, the yolk and the milk. Mix all together and at last add the sifted flour with the baking powder. Knead using the tips of your fingers, don't compact the dough. |
| 3. | Transfer a little bit more than half crumbs in the lined pan and press them on the bottom, until you have an uniform base. Now spread all over the pears, leaving 1 cm from the edges. Now scatter the remaining crumbs over the pears, without press, trying to cover the surface evenly. If some part is not covered is not a problem. |
| 4. | Bake at 180°C for about 40-45 minutes or until golden. Let cool down before serve. |
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