Pear Tart

Nothing can beats home baked dessert. This freshly home- made pear tart also known as a crostata di pere in Italian. This dessert has it all, you need to add 2 grated lemon zest on the pie crust is filled with a cream topping, topped with pears and cashew nut, then finishing touch of shinny melted golden brown of jam and liqueur. Here's my Italian dessert recipe that I have had around my home for as long as I can remember the ingredients. 
Ingredients:
1 pie crust, 8 inches →making a pie pastry
250g zenatti mascaporne cheese
100g caster sugar
2 eggs
1 tbsp vanilla extract
2 tbsp plain flour
3 tbsp pure milk
3 ripe pears
½ of lemon juice
30g roasted cashew nuts
1 tbsp apricot jam
1 tbsp sweet ice wine, or any fruit liqueur
Preparation:

1. Preheat the oven at 190°C. Combine flour, mascaporne cream, eggs, vanilla extract, milk and salt, blend together until smooth.

2. Pour the mixture into the pie crust and smooth surface.

3. Peel the pears then cut into half and scoop out the centers.

4. Brushing the cut surfaces with lemon juice as you prepare so that the pears don't turn brown and tastes even better.

5. Meanwhile, using a mortar and pestle, roughly crush the nuts into a coarse.

6. Arrange the pear around the center of pie base. Scatter the coarsely cashew nuts over the pear.

7. Place in the oven and bake for 50 minutes or until golden brown and the pears are soft.

8. When is done remove the pie from the oven. In a small microwave-safe bowl, combine jam and liqueur and heat in microwave for 1 minutes or until the jam has melted.

9. Then brush the melted jam over the pie filling.

10. Sprinkle the caster sugar over the pie and serve the tart warm.