8 pears

 

Caramel

100 g sugar

2 tablespoons butter

½ teaspoon powdered cinnamen

 

Marzipan filling

125 g butter

125 g icing sugar

125 g marzipan

30 g flour

25 ml rum

2 eggs

 

Pastry (you only need about half of it)

250 g flour

100 g icing sugar

200 g butter

2 egg yolks

½ teaspoon salt

 

Make the pastry; and put it in the fridge.

Make the marzipan filling on a food processor; and put it aside.

Cut the pears in halves, remove the seeds, and caramelize the pears.

Put the pastry in a flan dish. Blind bake it for 15 minutes at 200°C in a normal oven.

Let the flan base cool off. Arrange the pears; and pour the remaining caramel over them.

Pour the marzipan filling over the pie.

Bake the pie at 200°C in a normal oven for app. 20-25 min.