Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes + 30 minutes for the rest Ingredients 3 pears 100gr. finely chopped almonds 2 eggs butter sugar flour 1 tablespoon rum -------------------------- work processes 125gr. butter, softened earlier, with 100gr. sugar and 1 egg, add 250gr. sifted flour and knead.
Let the dough rest in refrigerator for 30 minutes. Grease and flour a mold tart, roll out the dough into the mold and bucatene the bottom with a fork. In a bowl other 100gr. 100g of butter. sugar and almonds until the mixture is homogenous, add the second egg and rum, continue stirring for a few minutes, then stir a tablespoon of flour.
Spread the mixture over the pasta into the pan. Peel the pears, cut in half 'and Privatel the core. Melt 100g. of sugar with a glass of water, bring to a boil the syrup and soak the pears in half. Floor cook for 10 minutes. Then drain and slit (from the bomb) with diagonal cuts quite deep.
Arrange the pears on the half-almond cream, trying to fan open slightly and place in oven at 220 degrees for 40 to 45 minutes. Make the syrup to reduce the cooking pears and pour over cake as soon as you will be 'cool. 
Let the dough rest in refrigerator for 30 minutes. Grease and flour a mold tart, roll out the dough into the mold and bucatene the bottom with a fork. In a bowl other 100gr. 100g of butter. sugar and almonds until the mixture is homogenous, add the second egg and rum, continue stirring for a few minutes, then stir a tablespoon of flour.
Spread the mixture over the pasta into the pan. Peel the pears, cut in half 'and Privatel the core. Melt 100g. of sugar with a glass of water, bring to a boil the syrup and soak the pears in half. Floor cook for 10 minutes. Then drain and slit (from the bomb) with diagonal cuts quite deep.
Arrange the pears on the half-almond cream, trying to fan open slightly and place in oven at 220 degrees for 40 to 45 minutes. Make the syrup to reduce the cooking pears and pour over cake as soon as you will be 'cool.
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