How to make
Tray - round with a diameter of 10″ (26 cm).
In a saucepan on the hob, caramelize the sugar for the filling. Once it liquefies and acquires a light caramel color, pull the saucepan away and pour the cream. Be very careful not to burn it, because even just the steam, burns a lot.
Place the saucepan onto the hob and stir until the caramel melts. Once it's ready, leave the sauce to cool down and you can optionally set some aside for serving.
Make the dough by mixing all of the products. The butter should be completely cold and diced. Start rubbing the butter with the dry ingredients until crumbs start forming. Gather the dough into a ball. Wrap in fresh foil and refrigerate it for about 30 minutes to cool.
Peel and dice the pears. Add them to the cooled sauce with the specified amount of flour and mix everything well.
Take the dough out of the fridge and roll it out into a crust with a diameter of about 90°F (30 cm) onto baking paper.
Along with the paper, place the crust in the baking tray and cut off the excess paper and dough. Pierce the bottom with a fork in several places and place it in a preheated oven at 360°F (180 degrees).
Bake it for about 10 minutes. Take it out and pour the filling into the mold. Sprinkle it with the crushed butter crumbs on top. Place the pie back into the oven and bake it at 320°F (160 degrees) for about 45 minutes.
Allow the pie to cool before cutting it.
