Mixture of flour, cinnamon, and chopped nuts: 240 g
One teaspoon of ground cinnamon
60 g of chopped almonds or cashews
120 g of sugar
One pinch of salt
One egg
One tablespoon of water
150 g of butter or margarine
Filling: 4 medium pears, sugar syrup with pear juice
Garnish: a vanilla pudding box, whipped cream
Mixture of flour, cinnamon, and chopped nuts: 240 g
One teaspoon of ground cinnamon
60 g of chopped almonds or cashews
120 g of sugar
One pinch of salt
One egg
One tablespoon of water
150 g of butter or margarine
Filling: 4 medium pears, sugar syrup with pear juice
Garnish: a vanilla pudding box, whipped cream
Mix the cinnamon, nuts, and flour together
Add the sugar and salt to the mixture
Make a depression in the center and add the egg and water
Incorporate the butter or margarine into the dough by breaking it up into small pieces
Knead the mixture well until you get a uniform dough
Refrigerate for 20 minutes
Pear preparation: core the pears, cut them in half, remove the seeds and cook them with sugar syrup without letting them become too soft
Drianage the pear halves through a sieve
Use one-third of the dough to line the bottom of an ungreased cake pan
Create a border by rolling out a small portion of the remaining dough
Place the pears in the shape of a star on top of the dough
Spread the remaining dough over the pears
Cut a hole in the center of the dough with a cup
Bake at moderate heat for about 25 minutes
Garnish with whipped cream
Prepare the vanilla pudding according to the package instructions
Place a small amount of pudding in a round mold (about 10 cm in diameter)
Reserve the remaining pudding for children
Allow the cake to cool before serving
Once the pudding is set, unmold it and place it on top of the tart where you cut out the dough circle
Garnish around with whipped cream
