Baking powder add to the flour and sift. Soft beat butter with sugar at high speed until creamy. Reduce the speed and continue beating add the egg. To bring the whole mass until smooth and gradually add flour mixture. On medium speed to bring the mass to a uniform consistency.

The dough will be very soft, tender and sticky, so when distributing it in the form of hands with enough flour and the dough slightly too. The form for the tart (I have a 34 x 11 cm) grease with butter and sprinkle with flour. Put the dough in the form and distribute evenly across the surface of the forming roll.

Pears wash, cut, peel, split in half, scoop out the flesh and cut into slices.

Mix 1 tbsp sugar with cinnamon. Pear as a whole (without analyzing the slice) to pass on to the dough. Sprinkle with cinnamon sugar. Bake in a preheated 180*C (350*F) for about 40 minutes until Golden brown.

Almond petals fry in a dry pan until slightly Golden. Apricot jam to combine with lemon juice and on low heat to heat up making it difficult to connect jam and juice.

Hot tart liberally with jam and allow to cool completely. Sprinkle with almond petals.