Lemon marmalade and pear pie
For the short crust pastry
300 g of flour
150 g of cold butter
125 g of icing sugar
3 egg yolks
Lemon marmalade
4 medium pears, firm, not too ripe
Make a wheel with flour and sugar. Place diced cold butter and egg yolk in the middle, and begin to quickly work it with the tip of your fingers. Work it until you have a smooth pastry, then let it rest for at least 1 hour in the fridge. If you avoid this passage you’ll end up with a crumbly pastry when trying to roll it.
Roll out the pastry very thin, roll it over the rolling pin and lay in a pie mould. Lay a thick layer of lemon marmalade. Peel and clean the pears. Cut them in thick slices and add them to the pie. Cover the pie with the remaining pastry. Close the dies with a fork and chill for at least a day.
Preheat the oven at 160° C.
Cook the pie until it’s golden.
Let it cool before to serve it, for breakfast, teatime of as and after dinner dessert.
