How to make the sugar dough

1. In a large bowl, first place the flour, almond meal, sugar and salt, then add the butter and mix with your hands until you have a shortbread mixture.
2. Then finish by incorporating the egg and mix until you obtain a homogeneous ball of dough
3. Cover with cling film and place the sweet dough in the fridge for 1 hour.

How to make the almond cream

1. In a bowl, start by creaming the butter, then add the almond meal, sugar and finish by adding the egg.
2. Mix until you obtain a homogeneous preparation, then set aside in a cool place.

Assembly and baking the tart

1. Preheat your oven to 356°F / 180°C and prepare a baking sheet covered with baking paper.
2. Take the dough out of the fridge and on a floured work surface, roll out the dough to a thickness of 5 mm.
3. Move the dough onto the baking sheet covered with baking paper.
4. Fill the center with the almond cream, leaving a 5 cm rim of dough.
5. Arrange the pears cut in the center over the almond cream and fold the edges of the dough over the pears.
6. Sprinkle with cane sugar and bake for 30-45 minutes at 356°F / 180°C.