Instructions:
1. Separate the egg yolks from egg whites, pour sieved plain flour with icing sugar into a bowl, add softened butter, egg yolks and process into dough. Wrap the processed dough in film and leave to rest in cool for at least half an hour.
2. Roll out the dough into a thin square, cut a circle and place it on a baking pan, pierce and leave to bake at 180 °C until golden brown.
3. Dice rinsed, peeled and cored pears and apples, put them into a deep pot with water and sugar. Drizzle with pear liqueur, add cinnamon and cook until soft.
4. Whisk the egg whites with a teaspoon of granulated sugar into a stiff froth and fill a decorating bag with the froth.
5. Fill the baked base with strained fruits and pistachios. Drizzle the whisked froth onto the base filled with fruits.
6. Use the chef’s torch to scorch the froth and sprinkle it with sliced almonds. Serve the dessert with apricot ice cream.