I use the nut base for all the fruits, usually with the 40 g flour to 120g nut base , regardless of the fruit. The gluten free version was 160 g nut base, there wasn’t a large difference between the two. I “think” with the pear, I used some hazelnut flour.
For all, I used regular granulated sugar, not brown and did not use any additional sugar except the occasional sprinkle on top. Flaked almonds are also nice as a topping. Interior temperature 200* gives you a nicely golden brown top and bottom, thin crusted.
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Something looks slightly crooked, but I’m sure it tasted great!
Looks wonderful! Your pastry is always perfectly browned, which I love. I’ve seen too many pale crusts in bakeries.
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Lazy woman’s peach crisp. Still working the bushel of bruised peaches which were sliced (skin on) and tossed with lemon juice, cornstarch, and bourbon. Topped with granola mixed with some butter. Pic in the pan and on a plate with ice cream.
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Agree with this . Living in PA Dutch country, it pains me to pass up the baked goods at all my regular farmers markets and farm stands, but the pale crusts just don’t appeal.
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Thanks BG, the pale crusts can’t taste very good either, golden brown is where it’s at! You never see a pale crust in France , even in a patisserie in a small village. If the outside is pale it’s pretty unlikely the crust is baked properly. Just my 2 cents!
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That’s worth more than 2 cents! A baker to whom I mentioned her pale crusts responded that she liked them that way….and she was from France!
If it’s pale it’s RAW!!! (Channeling my inner Gordon Ramsay).
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I have to post this today. Tomorrow I am celebrating a milestone birthday just lets say its not 65.
Family is coming for the weekend and I’ve been baking for over a week. Today I
put together a MEDIVNYK. I even bought honey at a polish deli from Ukraine. The dough is cookie like but softens with a sour cream frosting in between 8 thin layers. I liked that the sour cream is drained overnight. It can be bought all over Ukraine. My recipe is from The Authentic Ukrainian Kitchen by Yevhen Klopotenko. Hopefully i will be able to get a picture of a slice tomorrow.
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Happy birthday!! 
Hope you have a wonderful weekend with your family!
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Thank you
Happy birthday, and that cake is SPEctacular. Can’t wait to see a slice shot !!!
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Thanks. All she did for the base was use King Arthur’s GF “all purpose” flour and added some xanthan and glutinous rice flour, and a bit of leavening (she’s traveling right now so I can’t ask).
Not positive but believe it was 8 Tbs butter and 8 oz cheddar per 2 cups of the flour mixture, pulse in the FP until crumbly looking, then she just eyeballed a few ounces of ice water while spinning until it suited her by eyeball.
Lots of salt after rolling out because she’s supposed to be on a salt-heavy diet.
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Thank you mig. Its not a hard cake to make except takes time. I might consider buying an 8" cake ring with a sharp edge to cut all the rounds. It would give it a more professional look.
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This cake is one of my bucket-list cakes to make. Thanks for the tip.
Happy celebrating 
. What a beautiful way to celebrate!
A very happy birthday weekend! Can’t wait to see the cut in the Medivynk.
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YAY! Happy birthday! Hope it’s a tasty birthday!
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