1 or 2large pears, slicedpoached (I poached in cider) or use tinned pears
50gPear jam
To sprinkle on top
2 or 3tbspIcing sugar or vanilla sugar
Instructions
Beat together the butter and sugar until fluffy.
Add the eggs then flour, baking powder and salt, pulling together a rough dough. Divide into two circles.
Preheat the oven to 180ºc.
Roll out the pastry into two thick circles between 22cm and 24cm.
Spread a layer of pear jam on the bottom circle.
Arrange the thinly sliced soft pear slices on top of the jam.
Place the second circle on top.
Bake for 30 minutes at 180ºc.
Serve luke warm or cold with creme fraiche.
Notes
This is particularly nice for breakfast. Southern Italians love sweet things for breakfast.For the pear jam, I recommend a particularly intense pear paste from sous chef.co.uk.