Knead the ingredients together and leave to cool for 1/2 hour. Later roll out the dough, shape into a tart pan, prick several times with a fork. Put parchment paper on the dough and weigh it down with legumes (beans, peas), bake blind for 20 min at 180 °C.
Mix sour cream, crème fraîche, cornflour, cinnamon, sugar and egg whites well. Place the pears on the tart, spread the whipped cream and cinnamon on top and bake at 180 °C for half an hour.
Stir two tablespoons of apricot jam with sweet whipped cream, spread on the cake and sprinkle pine nuts on top. Bake again for 10-15 min at reduced temperature and then cool.
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