Page 166 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

1
. Place the first round of dough on the prepared sheet pan. Brush
the edge of the dough with the egg wash and mound the

frangipane on top, leaving a 1-inch (2.5-cm) border all around. Fan
the pear slices on top of the frangipane.
2
. Place the second round over the first and press down on the edges

so that they adhere.
3

. Using a sharp knife, cut the edges of the pastry to create a fluted
edge.
4
. Pierce the center of the pastry to create a steam hole and then,

using the same sharp knife, score the pastry, starting at the steam
hole and gently etching a curved line to the edge of the pastry.
Repeat this curve evenly around the pastry.

5
. Bake for 20 to 25 minutes, until the pastry has puffed and is a deep
golden brown.