Ingredients:
250 g flour
60 g of ground almonds
75 g icing sugar
175 g of unsalted butter
Yolks 2
820 g of pears in syrup
Zest of 2 lemons
2 tablespoons of almond liqueur
1 spoon of sugar
Preparation:
In a food processor to knead, put the flour with the ground almonds and powdered sugar and knead for 30 seconds. Add the diced butter and mix until crumbs are formed. Add the egg yolks and 2 tablespoons of cold water. Knead until everything is well united.
Wrap and refrigerate for 1 hour.
Mix the meat of the chopped pears, the lemon zest and the liquor. Set the oven to 190ºC and put a flat baking sheet in the oven to heat.
Roll out two-thirds of the dough and with a short pasta cut 12 circles and put on small tartlets. Fill with the pear mixture.
Roll out the rest of the dough and cut another 12 circles with a smaller dough cutter, cover the tartlet, make an incision in the center and seal the edges with water.
Sprinkle with granulated sugar gold tops. Place the tartlets on the hot baking sheet for 20-25 minutes or until golden brown.