-
1
Preheat oven to 350u00b0F.
-
2
Lightly coat baking sheet with non stick cooking spray.
-
3
In a medium bowl, mix together flour and salt.
-
4
While stirring flour mixture briskly with fork, drizzle in oil a little at a time, stirring until mixture resembles coarse crumbs.
-
5
Add almond extract and water a tablespoon at a time, adding just enough water for tough to come together.
-
6
Shape dough into a disc.
-
7
Wrap in in waxed paper or plastic; refrigerate one hour or until firm.
-
8
While dough chills, peel pears and slice in half lengthwise.
-
9
Core pears by cutting a V-shaped wedge lengthwise from the center of the cut side of each pear.
-
10
Place the pear halves in a bowl of water mixed with a little lemon juice.
-
11
On baking sheet, roll out dough int a rectangle.
-
12
Drain pears and and slice thinly.
-
13
Insert knife blade under the slices and lift onto dough.
-
14
Repeat with remaining slices.
-
15
Fold dough edges up and over pears about a 1/2 inch or so to form a border.
-
16
You can leave the edge plain or notch or flute it like you would a pie crust if you choose to make it look fancy.
-
17
This is an open fruit cake so Pears will not be entirely covered by dough.
-
18
Sprinkle pears with Splenda.
-
19
Brush pears with melted preserves.
-
20
Sprinkle pears with cranberries and slivered almonds if using.
-
21
Bake at 350u00b0F 30 minutes or until top is golden brown.
-
22
Cool on wire rack.
-
23
Slice into squares to serve.
-
24
Can be served warm or room temperature.
