Author: Ondrej Vlcek
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Mix buter flour and icing sugar properly and add beaten egg to form a dough.
Leave to chill in fridge for at least half hour.
For the filling whisk butter and sugar until pale.
Add the eggs gradually followed by almonds and flour.
Roll the dough on a flour dusted surface and line the tin.
Leave to chill again if possible for another half hour.
Spread the fillind onto a dough and top with quatered and peeled pears skin side up leaving some space between them to allow the mixture to rise.
Place in the oven and bake at 180 degrees for 40 minutes until golden brown.
Cool slightly and glaze with warm apricot jam and sprinkle with toasted almond flakes.
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