📝 About This Recipe
The Pastiville is a sophisticated evolution of the classic shortcrust pie, featuring a meltingly tender buttery pastry that cradles a heart of spiced, caramelized pears and frangipane. Originating from the rustic farmhouses of Western Europe, this dish celebrates the harmony between crumbly, salted crusts and the floral sweetness of orchard fruits. Each bite offers a textural symphony of crisp edges, velvety almond cream, and tender fruit, making it the ultimate centerpiece for any afternoon tea or elegant dinner party.
🥗 Ingredients
Signature Shortcrust Pastry
- 2.5 cups All-purpose flour (chilled)
- 1 cup Unsalted butter (cold, cubed into 1/2 inch pieces)
- 2 tablespoons Granulated sugar
- 1/2 teaspoon Sea salt (fine)
- 4-6 tablespoons Ice water (as needed)
Almond Frangipane Filling
- 1/2 cup Almond flour (finely ground)
- 2 tablespoons Unsalted butter (softened)
- 1 piece Egg yolk (large)
- 1/4 teaspoon Almond extract (pure)
Fruit & Glaze
- 3 pieces Anjou or Bosc pears (firm but ripe, thinly sliced)
- 1 tablespoon Lemon juice (to prevent browning)
- 1/2 teaspoon Cinnamon (ground)
- 3 tablespoons Honey (for glazing)
- 1 piece Egg wash (1 egg beaten with 1 tsp water)
- 1 tablespoon Turbinado sugar (for sprinkling on crust)
👨🍳 Instructions
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1
In a large chilled mixing bowl, whisk together the flour, sugar, and sea salt until well combined.
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2
Add the cold cubed butter to the flour. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
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3
Drizzle ice water over the mixture one tablespoon at a time, tossing gently with a fork until the dough just begins to hold together when squeezed. Do not overwork.
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4
Turn the dough onto a lightly floured surface, gather into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 60 minutes.
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5
While the dough chills, prepare the frangipane by creaming together the softened butter, almond flour, egg yolk, and almond extract in a small bowl until smooth.
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6
Core and thinly slice the pears. Toss them gently in a bowl with lemon juice and cinnamon to coat evenly.
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7
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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8
On a floured surface, roll the chilled dough into a 12-inch circle (approximately 1/8 inch thick). Transfer the dough carefully to the prepared baking sheet.
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9
Spread the frangipane mixture over the center of the dough, leaving a 2-inch border around the edges.
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10
Arrange the pear slices in an attractive concentric circle pattern over the frangipane, overlapping them slightly.
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11
Fold the edges of the pastry up and over the pears, pleating the dough as you go to create a rustic border. The center should remain open.
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12
Brush the pastry border with the egg wash and sprinkle generously with the coarse turbinado sugar for a professional crunch.
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13
Bake for 35-40 minutes, or until the pastry is a deep golden brown and the pears are tender and bubbling.
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14
Remove from the oven and immediately brush the warm pears with honey to create a glossy, sweet finish.
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15
Allow the Pastiville to cool on the baking sheet for at least 15 minutes before slicing to let the juices set.
💡 Chef's Tips
Always use ice-cold butter and water; the small bits of cold butter are what create the flaky layers in the shortcrust. If the dough becomes too soft while rolling, pop it back in the freezer for 5 minutes to firm up the fats. For a deeper flavor, toast the almond flour in a dry pan for 2 minutes before making the frangipane filling. Avoid using overly ripe pears, as they will release too much moisture and result in a 'soggy bottom' crust. Use a pizza stone under your baking sheet if you want an extra-crispy base.
🍽️ Serving Suggestions
Serve warm with a generous dollop of Madagascar vanilla bean whipped cream. Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the honey notes. A side of sharp white cheddar cheese provides a sophisticated savory contrast to the sweet pears. Enjoy alongside a steaming cup of Earl Grey tea with a slice of lemon. Drizzle with a touch of salted caramel sauce for an indulgent dessert experience.