Preheat oven to 180°C.
Combine flour, almond powder and icing sugar. Add the egg and butter. Mix until you get a smooth paste.
Spread on a sheet of parchment paper.
Place in a pie dish about 28 cm.
Prick the dough.
Cook for 10 minutes.
Mix the crème fraîche with the specula cream. Spread over the dough.
Peel and cut your pears into thin strips, distribute evenly. Sprinkle with brown sugar.
Bake for 25 minutes.