Ingredients
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1 (15 ounce) package refrigerated pie crusts
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6 1/2 tablespoons butter, softened and divided
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4 ounces almond paste, crumbled
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5 tablespoons sugar, divided
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1/4 cup brandy, divided
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1/3 cup all-purpose flour, plus
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2 tablespoons all-purpose flour, divided
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1 teaspoon vanilla extract
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1/4 teaspoon almond extract
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1/2 cup apricot preserves
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1 tablespoon whipping cream
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sliced almonds
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1 large egg
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sweetened cream
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2 pears, peeled and thinly sliced
Instructions
- Unfold piecrusts; stack on a lightly floured surface. Roll into a 12 inch circle. Fit into a 10 inch pan with removable bottome, trim excess pastry.
- Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour and next 3 ingredients at medium speed with a mixer until blended, spread in crust.
- Toss together 2 tablespoons sugar and pears, arrange in cicles, overlapping slices, on top of filling.
- Cook preserves in a saucepan over low heat until melted. Pour through a fine wire mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream, drizzle over pears.
- Combine remaining 2 tablespoons sugar, and remaining 2 tablespoons flour, cut in remaining 1 1/2 tablespoons butter with a fork until blended. Sprinkle over pears.
- Bake at 400 on bottom rack for about 40 minutes. Cool in pan on wire rack for 15 minutes. Garnish if desired.