Add the rum.
Mix and add the egg.
Add vanilla powder. Mix and set aside in a cool place.
Heat the oven to 180°C.
We have two options here:
-Cover the sweet dough with almond cream and pears and bake directly. This works but the following method is even better!
-or for an even more extra-crisp dough, bake the dough in a flour sack (see recipe for Raspberry Tartlets) or use parchment paper lined with peas. In the latter case, cook the dough for 15 minutes using the chosen method (peas or flour sack).
Remove the pastry circle and brush it with egg white to waterproof the bottom of the pie.
Return to the oven for 5 minutes, then remove again. Pour in the almond cream.
Add pears in syrup (2 or 3 pears depending on the size of the circle used).
Then return to the oven to cook the surface of the pie. The cooking time depends on the oven. Mine is not powerful, so I have to let it cook longer.
The only requirement is that the entire surface be golden brown. It takes about 30 minutes with monitoring and adjusting. Remove, unmold carefully and let cool on a wire rack.