For the dough, butter at room temperature is whipped, powdered sugar is added, and it is whipped again.
Incorporate the egg yolks.
In another bowl, mix the flour with ground almonds. Add it to the butter, mix well, shape into a ball, wrap it in plastic wrap, and refrigerate for 1-2 hours.
For the Frangipane Cream:
Beat the butter at room temperature, add the powdered sugar, and beat again.
Add the eggs, almond flour, liqueur, and vanilla essence, mix everything well, cover with plastic wrap, and refrigerate for 1-2 hours.
Add the vanilla essence and mix.
Boil for 5 minutes, then left to cool together with 1 cinnamon stick, if desired.
Then cut into strips.
Roll out the dough in a tart pan with a diameter of 23-24 cm, add the cream, cover with pears, sprinkle with almond flakes, and bake for 35-40 minutes at 180°C.
