1Prepare the shortcrust pastry: shape the flour into a fountain on the counter and add the other ingredients. Sand with your fingers. Start kneading with the fingertips quickly, form a ball. Wrap the dough in film and let rest in the fridge for 30 minutes. (You can also use a food processor).
2Prepare the filling: peel the pears and cut into slices. Put them in a bowl, add sugar, rum ad cinnamon, stir gently and let rest for at least 5 minutes.
3Roll out 2/3 of the shortcrust pastry and place it into the 12in cake pan (with the bottom covered with greaseproof paper).
4Arrange the pears on the pastry (not add the liquid!).
5Fold the border over the filling and brush it with the milk. Roll out the reamining shortcrust pastry, do a 12in circle, cover the tart, brush with melted butter and riddle the surface using a fork.
6Bake in the preheated oven at 355-390°F for 50 minutes about or until golden brown.
7Let cool and remove form pan. Sprinkle with icing sugar and serve.
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