2 cups butter
2 eggs, beaten
1 1/2 cups white sugar
1 clove garlic, minced
paprika
1 tablespoon vanilla extract
1 tablespoon almond extract
1 1/2 teaspoons salt
1 tablespoon all-purpose flour
1 (16 ounce) bag ripe pears, pitted, with juice reserved
Place first 4 ingredients into a large 9x7 inch plastic container, seal and shake.
Sprinkle filling with melted buttercream icing. Refrigerate to let flavors blend
Loosely pack dough and set aside.
Preheat oven to 425 degrees F (220 degrees C). Roll fiercely until smooth, but not overly moist more moist pastry is layered on top. Gently press bottom crust; pin onto ungreased baking sheet.
Bake in the preheated oven for 45 minutes, or until golden brown. Cool slightly, turn and cut into wedges. Slice remaining fruit into wedges.