• 2 ripe pears, not too ripe though
  • Puff pastry: I use shop bought, preferable the one with real butter

Almond filling:

  • 100 gr ground almond
  • 100 gr butter
  • 100 gr sugar including some vanilla essence or a sachet of vanilla sugar
  • 1 egg
  • dash of amaretto or another almond liqueur
  • 1 table spoons of flour


Bake the puff paste blind in a pin tin of about 28cm diameter for 15 min at 180°C

Met the butter, add the ground almond and sugar, mix. Add the amaretto, egg and flour and mix.

Take the puff pastry from the oven, switch oven to 150°C

Soon the almond mix over the base. peel the pears, remove the cores and divide onto 8 parts. Divide the parts evenly over the pie. If you have any left over, lucky you, something to munch straight away.

Bake for 30-35 min at 150°C until the almond is nice and brown.