Torta di pere veneziana

Ingredients

For the pastry: 300 gr. plain flour, 160 gr. unsalted butter, 160 gr. caster sugar, 1 egg, 2 spoons of powder cinnamon, a pinch of salt

For the filling: 3 big pears (peeled and sliced) some sugar, some powder cinnamon, 1 small glass of rhum

To begin with pour the flour into a large bowl and rub the butter in it using your fingers until the flour and butter have mixed and the mix looks like fine breadcrumbs. Add the sugar, the egg, a pinch of salt, the cinnamon. Mix well until you have a nice compact dough. Cover and put in the fridge for 30 minutes.

After 30 minutes, warm your oven at 200 degrees, butter and flour a tart tin.  Take the dough, using your rolling pin, lay 2 circles of pastry and use one to lay the tin. cover the pastry with the sliced pears, pour some sugar and cinnamon on top of pears, drop some rhum onto the pears, cover with the second circle of pastry. using a fork make some holes into the pastry. Put in the hot oven for about 25-30 minutes or until the pastry is nice and golden. Serve hot with some mascarpone cream.