The Great Australian Bake Off

Light and fruity, a great pastry treat. 


  • Pâte brisée (x2)-shortcrust pastry

  • 325g plain flour

  • 210g chilled unsalted butter

  • 1 tsp table salt

  • 1 tsp caster sugar

  • 1/2 cup buttermilk

  • 1 egg, for brushing

  • Almond cream

  • 150g almond meal

  • 150g unsalted butter, softened

  • 120g caster sugar

  • 40g plain flour

  • 2 1/2 eggs

  • 1/2 tsp vanilla extract

  • 1/2 tsp table salt

  • 1/2 tsp ground cinnamon

  • 1 fresh corella pears

  • 1 whole nutmeg, to grate

  • Pear filling

  • 5 fresh corella pears

  • Lemon zest

  • 1 tbsp lemon juice

  • 40g unsalted butter

  • 1 tbsp caster sugar

  • Blackberry compote filling

  • 250g fresh or frozen blackberries

  • 1 tbsp cornflour

  • 1 tbsp caster sugar

  • Vanilla custard

  • 400ml milk

  • 1 vanilla bean

  • 2 eggs

  • 20g cornflour

  • 45g caster sugar


  • 1.

    For the pâte brisée, in a food processor pulse together 1 1/2 cups flour the salt and sugar. Add the cubed butter and pulse until the mix is sandy. Add the remaining flour and pulse once more to combine.

  • 2.

    Turn out the mixture into a large bowl and start bringing the dough together with the buttermilk one tablespoon at a time. Do not over work the dough. Wrap dough in cling film and chill.

  • 3.

    For the almond cream, in the bowl of a stand mixer beat the butter and sugar until pale and fluffy. Fold in the almond meal and flour, make sure to scrap down the bowl. Add the eggs, vanilla, cinnamon and mix until combined. Fold through chopped pears. Cover with cling film and chill until needed.

  • 4.

    For the filling, peel and slice pears 4mm thick on a mandolin. In a large bowl combine sugar, melted butter, lemon zest and lemon juice. Toss the sliced pears with the butter/lemon juice mixture and chill until needed.

  • 5.

    Toss the blackberries in cornflour and sugar and cook until the compote thickens. Chill compote until needed.

  • 6.

    To assemble, use one batch of dough to line the pie tin. Roll out the dough 1/4 inch thick in to a large circle.

  • 7.

    Place the circle over the pie tin and tuck in. Leave a 1 inch overhang of dough at the lip of the tin.  Freeze until almost solid. (half hour). Blind bake the pie in 180C oven for 15 mins.

  • 8.

    Then freeze until needed.

  • 9.

    Meanwhile, use the other batch of dough for the decorative top. Cut with a pizza cutter. Make 8 French braids and 16 1/2 wide strands. 12 big flowers and 15 small flowers and 16 small balls. Chill until firm.

  • 10.

    Once the pastry base has cooled down add the almond filling at the bottom and top with a thin layer of blackberry compote. Arrange pear slices on top. Create the lattice on top with the decorative pieces.

  • 11.

    Brush with egg and water mixture. Bake for 45 mins in 180C oven.

  • 12.

    For the custard, in a large bowl mix together egg yolks, cornflour and sugar. Bring the milk and vanilla bean to bowl. Temper the eggs. Put mixture back in to the sauce pan and cook until thick. Chill until needed.


This recipe has not been edited or tested by the Bake Off Food Department.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings