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1
Preheat the oven at 180 degrees C 355 degrees F
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2
Prepare the short bread crust: Knead the flour, butter, sugar, cream and pinch of salt to smooth dough.
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3
I recommend using the hook attachment on most mixers, but you could use your hands.
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4
Cover the dough with plastic foil and place it in a fridge for 30 minutes.
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5
Roll the dough until 1/4 or thinner on a silicone pad, and if you dont have one, use wrapping foil.
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6
Flip the dough onto a round 9form; make sure that the sides of the form are also covered.
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7
Make couple of holes with a fork in the dough so that the steam can escape.
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8
Bake it at 180 degrees C for 15 minutes or until golden brown.
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9
Prepare the pear filling: Peel the pears, remove the seeds, cut half in small pieces, the other into even slices and sprinkle with lemon juice.
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10
If you have large pears like Abata, then you might need to only two to cut into slices, the rest needs to be chopped.
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11
The juice prevents the pears from turning brown.
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12
In a frying pan, boil 200 ml of water with the sugar, clove and cinnamon, after 15 minutes take the clove out and add the small cut pears.
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13
Cook until most of the juice evaporates and the pears are thick.
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14
Pour the pears onto the baked bottom and place the pear slices on top.
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15
Bake 30 minutes at 180 degrees C.
