< Pie crust >
150g flour (1 1/2 cup)
75g  butter
1    egg
1 tbl spn. cold water
1/5 tsp  salt

< Almond cream >
100g sugar
80g  butter
100g almond powder
2    egg
1    lemon peel
1/2  lemon juice

< Top >
1 can   canned pear
1 tbl spn. almond slice
1 tbl spn. powdered sugar
2 tbl spn. jam
2 tbl spn. brandy


1. Preheat oven to 180℃.


2. In a bowl combine the flour, salt. Cut in butter cube with a knife.

   Do it as fast as possible.


3. Pour the cold water into the egg. Mix it well.


4. Pour this into flour mixture at a time.

   Using hand, mix it well and form dough into a ball.
 
   Wrap it with a saran wrap and put it in the refridgerator for one hour.


5. On a floured counter roll dough from center to edges with a rolling pin.

   Form a circle (3mm thick) slightly larger than pie pan. Grease the pan.

   Line pie pan with dough. Be careful not to stretch dough!

   Stick it with a fork to make a whole.


6. In a bowl put butter and make it soft. Pour sugar at a time and pour

   mixed two eggs at a time.

   After mix it well, pour almond powder, shredded lemon peel, and

   lemon juice. Mix well.


7. Pour this into the pie crust.

   Make the surface of the cream flat.


8. Cut the pear in 5mm thick, and put them on the cream.

   Sprinkle almond slice and bake in 180℃ oven for about 30 minutes

   until a toothpick inserted in center comes out clean.

   While it is hot, spread brandy mixed jam on the cake.


                                                            Serves 8





	






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