Pear tarte tatin

130 g butter
140 g caster sugar
1 egg
150 g flour
4 firm pears
150 g almond paste
1 l vanilla ice cream

1. Make a dough from 50 g sugar, 100 g butter, an egg and the sifted flour.
Mix with a food processor or mixer. Make a ball of dough, wrap with cling film and let it rest for an hour in the fridge. 2. Preheat the oven to 200 ºC.
Cut the pears in half and remove the core. Crumble the almond paste and fill the cavities of the pears with it. 3. Melt the remaining sugar and butter in a heavy-bottomed pan to caramel and pour into the cake tin (26 cm, not a springform).
Place the pears in the tin with the convex side down. 4. Remove the dough from the refrigerator and roll it out until it is just slightly larger than the pie pan.
Place over the pears and tuck well at the edge. 5. Place the cake in the oven and bake for about 25 minutes.
6. Remove the cake from the oven and let it cool for 5 minutes.
Place a plate on top of the cake, turn it over and remove the mould. 7. Serve the tarte tatin lukewarm with a scoop of vanilla ice cream.