MMMMM-------------------ALMOND SCENTED FILLING------------------------ 115 g Butter 115 g Caster sugar 70 g Almonds; ground 30 g Almonds; flaked Few drops of vanilla essence 1 lg Egg; beaten 45 g Flour 5 Pears; peeled, cored and ; quartered 1 ts CinnamonMMMMM--------------------------TO SERVE------------------------------- 30 g Icing sugar 1/2 ts Cinnamon Sieve the flour into a bowl and add the sugar, salt and softened butter. Cut through, then rub in until it almost becomes sticky. Add the egg yolk and, if needed, a little water to bind together to form a small ball of dough. Set aside to relax in a cool place for at least 15 minutes. Roll out to fit a 22cm loose bottomed flan dish. Trim off any excess pastry, prick with a fork, then set aside to relax again before filling. Preheat oven to 190C/375F/gas 5. Cream the butter and sugar together, add the ground and flaked almonds, vanilla, egg and flour. Spread evenly over the pastry base, arrange the pears and dust with cinnamon. If the pears you are using are very firm it would be advisable to poach them lightly before using. To do this simply cover them with water, add 30g caster sugar and heat gently for several minutes. Bake in the oven for 20-25 minutes until firm, golden and well cooked. Dust with icing sugar and cinnamon before serving with Chantilly cream. Carlton Food Network http://www.cfn.co.uk/ Posted to Digest bread-bakers.v097.n,