How to make
First, make the cream. Put part of the milk on the stove to heat up, along with the sugar. Beat the yolks with a stirrer with the rest of the milk, while also adding the corn starch and white wine.
Stir continuously until the cream becomes smooth. Flavor with the vanilla. Cover the cream with foil so it doesn't dry up and form a crust. Leave it to cool well.
For the dough, sift the flour into a bowl. Add the finely ground almonds, butter and powdered sugar. Mix with your hand until you get crumbs.
Add the egg and stir well, then put it in the fridge for 30 min.
Roll out the dough lightly onto flour and carefully put it in a small pie form about 11″ (28 cm) in diameter. Lay it out in such a way so that the dough goes up the walls of the pie form.
Pierce it with a fork in several places. Pour the cream, now cooled, on top of the dough. Sprinkle 1 tbsp ground almonds over the cream. Now it's time to arrange the pears, which you've peeled and cleaned of seeds.
Cut the pears in half lengthwise. Cut each half into thin slices. Cut the green apple into thin strips with a potato peeler. Sprinkle with a little sugar and leave them to sit briefly so they soften a bit, allowing you to more easily form rosettes from them.
You can dilute the fig jam with 1 tbsp water if it's too thick and smear it over the fruits.
Bake the pie in a preheated 340°F (170 °C) oven with the fan on for 50-60 min.
