Pear and Almond

Casa Portagioia

Castiglion Fiorentino   Pieve di Chio 56 , Arezzo, 52043 Italy


  • 2 1/2 cup Flour
  • 8 oz Cold Butter sticks
  • 1/4 cup Sugar
  • 1/8 teaspoon Salt
  • 1 Egg Yolk
  • 1/2 teaspoon Vanilla Extract
  • 2 teaspoons water
  • 1/3 cup Fine breadcrumbs
  • 6 Pears
  • 1/2 cup Sugar
  • 4 tablespoons Butter sticks
  • 1 1/4 cup Blanched Almonds
  • 1 Egg
  • 1 tablespoon Flour
  • 1/2 cup Heavy Cream
  • 1/2 cup mascarpone


  1. To make the pastry, put the flour, butter, sugar, and salt in a food processor, and process until the mixture ressembles breadcrumbs. In a small bowl or measuring cup, mix together the egg yolk, with the vanilla and water. With the machine running, pour in this mixture and process until the dough just comes together. Press the dough into the bottom and up the sides of a 10 inch springform pan and chill until needed.
  2. Meanwhile, peel, halve, and core the pears. Spread the breadcrumbs over the bottom of the prepared tart shell, and arrange the pears all over the bottom with the rounded side out. You may need to cut some of the pears to fit in the shell
  3. To make the filling, put the sugar, butter, almonds, whole egg, flour in the food processor and process until smooth. Cover the pears with the almond mixture. Bake in a preheated 375 degree oven until golden brown, approx. 1 hour. Let rest for an hour before serving (This torte will keep in the fridge for a week). Serve with lightly sweetened whipped cream mixed with mascarpone