125 grs of butter (4 1/2 oz)
250 grs all purpose flour
50 grs. glass sugar
1 lemon / the peel grated
(if is necessary 1 tablespoon of milk)
250 ml water
2oo grs. sugar
180 grs. ( 6 oz) toasted and grated almonds
35 grs. flour
150 grs. butter(room temperature)
180 grs. sugar
Process all ingredients into a ball (I did not add the milk, but depends on the mass)
If not used porcesadoir joins in a bowl by first attaching the butter with the flour until crumbly.
Then add the remaining ingredients and mix with the tip of dedos.sin knead too lonely to form a ball.
Wrap in plastic wrap and refrigerate for 1 hour.
Roll with rolling pin into the shape of the mold (can be rectangular or round) on floured work dusting the dough with flour to prevent sticking.
Line the cake mold of about 16 by 25 cm and if circular aporximadamente about 22 cm.
Click entire surface and refrigerate 30 minutes.
Preheat oven to 180 ° c.
Bake for about 10 to 12 minutes should be dry but not browned.
Whas peel and cut in half the pears
In a sauce pan boil for about two minutes the water and sugar and then add the pears until are tender but firm.
Drain and cut in slices without losing shape pears.
Wash and cut in half.
Mix all ingredients and place over crust precooked.
Put the pears over frangipane. Sprinkle with
glass sugar and cook in the oven at 180 °for about 30 minutes.
Remove and let cool to room temperature before serving.