A delightful Winter dessert!


  • 350 g plain flour
  • a pinch of salt
  • 175 g unsalted cold butter (cut into cubes)
  • 100 g icing sugar
  • 3 egg yolks
  • for the filling:
  • 350 g unsalted butter (softened)
  • 350 g caster sugar
  • 350 g blanched whole almonds
  • 3 eggs
  • 6 ripe comice pears (peeled and halved)


  • For the sweet pastry pulse the flour salt and butter in a food processor until the mixture resembles coarse breadcrumbs.
  • Add the sugar then the egg yolks and pulse. The mixture will immediately combine and leave the sides of the bowl.
  • Remove wrap in cling film and chill for at least an hour. Preheat the oven to 180°C (350°F/Gas 4). Coarsely grate the pastry into a 30cm loose bottomed fluted flan tin then press it evenly on to the sides and base.
  • Bake blind for 20 minutes until very light brown. Allow to cool
  • For the filling: Method
  • Reduce the oven temperature to 180°C (300°F/Gas 3). For the filling cream the butter and sugar until the mixture is pale and light.
  • Put the almonds in a food processor and chop until fine. Add the butter and sugar and blend then beat in the eggs one by one.
  • Place the pears face down. Pour over the pears and bake for for 40 minutes.

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