for 6 people
for the base

- 250 grams of flour
- 1 egg yolk
- 1 whole egg
- 2 spoonfuls of sugar
- 50 grams of butter
- half a glass of milk
- half a sachet of yeast


filling:
- 1 kilo of madernas or martin sech pears
- 4 cloves
- a piece of cinnamon
- 1 glass of red wine
- 200 grams of amaretto (macaroon) biscuits
- 50 grams of crushed almonds, sweet and bitter
- 40 g. cocoa
- 1 small glass of rum
- 2 spoonfuls of sugar

Peel the pears and slice. Cook over a low heat in wine, together with the cinnamon and cloves, then crush with a fork. Add the crushed amaretti biscuits to the pear purée, the almonds, cocoa, sugar and rum.
Prepare the mixture. Mix together the flour with the whole egg, sugar, butter, yeast and milk. Mix until and even dough is obtained, roll out with a rolling-pin and then cut out two round forms of 30-35 cm. Place one on a greased round cake tray and then add the filling. Cover with the other round form and then pinch the edges together so that they adhere together. Coat the tart with egg yolk and pierce the dough with a knife. Bake in a hot oven for 35-40 minutes.