Pear Sand Pie

This shortbread cake with pears may well claim the title of festive baking, it turns out so exquisite. The very idea of ​​making a filling of pear halves and practically drowning them in a delicate egg-butter cream is truly admirable. It remains only to put it into practice, which is what we wish you. There is nothing to worry about: the shortbread pear pie is very easy to prepare. Just follow all the directions in our step-by-step recipe and get ready to receive well-deserved compliments!

Ingredients

• frozen shortbread dough - 500 g
• medium-sized pears - 4 pcs.
• juice and zest of half a lemon
• butter - 200 g
• icing sugar - 200 g
• eggs - 2 pcs.
• flour - 90 g
• starch - 10 g
• ground cinnamon or cardamom - 1 tsp
• almond petals - 100 g

Directions

1. Put the frozen shortcrust pastry dough out of the packaging and arrange the layers on the worktable in one layer. Allow to thaw completely at room temperature.
2. Roll out the thawed pie dough into a rectangular layer 5-7 mm thick. Transfer it to a baking paper lined about 18x28cm.
3. Form the bumpers. If there is excess dough, trim it off. Chop the base of the shortcrust pastry tart with a fork often. Refrigerate for 30 minutes.
4. Line the cooled dough base with baking paper. Top with any dry beans in a layer of 1.5-2 cm. Heat the oven to 200 ° C. Bake the base of the pie for 15 minutes.
5. Remove the paper with legumes. Return the base of the pie to the oven for another 7-10 minutes. Prepare the pears for the filling. Wash and cut them in halves. Core with seeds. Sprinkle the inside of the pears with lemon juice, sprinkle with the zest.
6. Whip soft butter with a mixer with powdered sugar. While beating, add eggs one at a time. Sift flour with baking powder and cinnamon on top. Stir.
7. Fill the pears with the mixture. Distribute the rest over the dough base. Place pears on top, pressing lightly. Bake for 45-50 minutes at 160 ° C. Sprinkle with almond petals before serving the pear shortbread.