Strong opinion on food since 1997. Living in London and consequently missing schiacciata from Tuscany. Domino’s is my enemy (that sauce it’s ketchup, come on...). Currently studying Innovation as a last attempt to save the planet, in the meanwhile I’m trying to do the best of my leftovers. Semiotic is my secret lover.
(In the picture: happiness while eating a crêpe)
Ingredients:
- 4 ripe pears
- 30g of sugar
- 1 tbsp of grounded ginger
- juice of 1/2 lemon
For the shortcrust:
- 200g of flour
- 100g of almonds
- 100g of sugar
- 1 egg
- 150g of unsalted butter
- a pinch of salt
Pre-heat the oven at 180C/gas mark 4/356F.
Melt the butter.
Mix together all the dough ingredients until combined, helping yourself with a spoon or your hands. Wrap the dough in cling film (or waxed sheet😉) and keep in the fridge for 1h.
In the meantime, peel the pears and halved them to length removing the core. Place them on a oven tray and sprinkle them with the sugar left and the lemon juice. Bake them for 15 minutes at 200C.
Divide the dough in two and roll in discs. Place one disc in a round tray and put onto it the caramelised pears, flatten them a little bit so that they are evenly distributed. Place the second disc over the pears.
Bake for 40 minutes or until the surface has some color.
Enjoy✨
OH HEY, FOR BEST VIEWING, YOU'LL NEED TO TURN YOUR PHONE