PEAR SHORTCAKE

BASIC INFORMATION:

TOTAL TIME: 15-20 min + 45 min (baking)
SERVINGS: 12
CALORIES (approx.): 4750 kcal
per 1 serving: 396 kcal

INGREDIENTS:
/for cake pan with diameter of 26cm [10 inch] or similar/

1. Sift the flour into a bowl (skip if (pre-sifted).
2. Slice butter and add to the flour. Add eggs, powdered sugar, pinch of salt and vanilla extract. Knead:
   – manually, or
   – in blender, or
   – in kitchen aid
   When butter is well mixed with flour I add 2 Tbsp of cold water, and knead some more for smooth and well mixed consistency.

3. Divide into two parts: 2/3 and 1/3. Cover with aluminium foil and refrigerate.
4. Line the cake pan with parchment paper.
   Roll the dough into thin layer. Larger part will line the bottom and sides of the cake pan. Refrigerate.
5. Top part: roll into thin layer and cut out star shaped pieces (or use cookie cutter). Place them on a plate. Chill in the refrigerator.

If I have excess dough I roll it into a ball and freeze, or cut out cookies and bake.

6. Peel the pears, remove seed nests, and slice thinly. Place in a bowl.
7. Heat up the oven to 220℃ (430℉). Add lemon juice, honey, sugar, cinnamon, and ginger. Mix well.
8. Take the cake pan and a plate with dough stars out of the refrigerator. Spike the bottom of the dough with a fork. Put pears inside the cake pan without their juice (using fork). Level up and cover with stars made out of dough.
9. Place the cake inside the heated oven. Bake on the second shelf from the bottom for about 45 min. For the first 10 min I bake at 220℃ (430℉), then at 180℃ (360℉).
10. Remove from the oven and let it cool. Afterwards, you can add a layer of powdered sugar on top.
11. Cut into servings when cooled. Great addition to coffee, tea, natural yogurt, or ice cream.

Hint: Pear juice can be removed with a syringe. It makes a tasty drink.

ENJOY!
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