Improvised pear and frangipane (almond paste) pie that looks and tasts great.

A three-recipe combination that worked out well

This is a bit of a mix-up; I had a packet of frangipane (almond paste) that needed to be used up, a wonderful recipe for pear and chocolate pie that I wanted to try, and an old faithful in which a pear custard is used. So I made a combination. Usually when I do that, something goes haywire and I have to adjust (or throw away…). This try-out bake has a bottom layer of pear custard, then comes an almond paste mixture, topped with pears cut fan-shape from the chocolate recipe. To my surprise, no disasters happened. Instead: a keeper!

Making the pear custard

Peel and cut one pear into small chunks. When the pears are not completely ripe and soft, peel the other two as well, divide in two halves, remove the core and add those to the cooking mix as well. Cook the pear in a small saucepan with 35 g sugar for about 15 minutes, or until the moisture has evaporated. Leave to cool slightly. Combine the egg and the custard powder with the cream. Pour into the pear mixture, stir vigorously to combine. Leave to cool.

While the pears cook

Prepare the pastry: combine the flour, salt, the margarine and the sugar, and work them quickly into a crumbly mixture with your fingers. Add the egg yolk and the tablespoon of water, stir this with a fork to blend and press the mass together into a flat lump. Cover and put into the fridge for about 30 minutes or so.

Prepare the almond paste filling: combine the almond paste, margarine and honey in a saucepan and melt this into a sauce-like mixture over low heat. Add the creme fraiche and a bit of apricot brandy (optional, of course). Stir and leave to cool.

Now to assemple the whole: roll out the pastry and carefully line the deep flan tin with it. Pour the custard in it, and on top of that, the almond paste mixture. Slice into the four pear halves to make them fan-shaped. Gently lower the pears onto the mixture. Scatter some almond shavings on the exposed almond paste.

You get baked pears

Bake the torte at 180°C for about 50 to 60 minutes. When ready, the almond paste turns a deep brown. Leave to cool 10 minutes in its flan form, then remove the form by gently pushing it down over a tin. Leave to cool completely before cutting.
The almond paste filling is sticky and brings with it a seasonal note that I liked very much. Note: “baked pears” has a second meaning in Dutch :-) which has nothing to do with this (successful) baked and yummy result!