Pear pie with pecans

Additional requirements: baking sheet, baking paper.

Line the baking sheet with baking paper.

Cut the butter into small cubes.

Unlock the egg.

Mix in a bowl the flour with half of the sugar, cardamom and a pinch of salt.

Knead the butter with the fingertips through the flour until it becomes a crumbly mixture.

Add two to three tablespoons of egg and a little water and knead everything quickly into a smooth dough ball.

Let the dough rest in plastic foil in the refrigerator for thirty minutes.

Clean the orange.

Squeeze the orange and remove the white skins on the inside.

Cut the shell into strips of half a centimeter thick.

Bring the water with the rest of the sugar sugar to the boil, dissolve the sugar with stirring.

Put the orange peels in the syrup and let them simmer for ten minutes until they shine and become slightly translucent.

Allow the orange peel to drain into a sieve.

Preheat the oven to 200 ° C.

Prepare the almond paste in a bowl with a fork.

Mix in four-fifths of the cream, two to three tablespoons of orange juice, the tablespoon of flour and two to three tablespoons of egg.

Peel the pears, remove the cores and cut each pear into eight parts.

Roll out the dough on a floured surface to a round piece with a diameter of 30 cm and put it on the baking sheet.

Spread the almond mixture over it, leaving six centimeters from the edge.

Put the pears in a circle with the thick side out and the convex side up.

Divide the pecans over the pears.

Fold the deeover the pears to the middle.

Fold the edge back two centimeters and squeeze this edge between thumb and forefinger to a nice scallop edge.

Brush the edge with the rest of the cream.

Bake the cake in the oven in thirty-five to forty minutes until golden brown and done.

Spread the filling directly from the oven with ginger jam and spread the orange peel over it.

Allow the cake to cool on the baking tray.

Serve the cake on a flat dish.