Servings: 6-8

Skill: Easy

Preparation Time: 45 minutes


  • 1 sheet of short crust pastry
  • 3 conference pears
  • 2 tbsps. caramelized condensed milk
  • ¼ tsp. Milenia table salt
  • 2 ½ tsp. sugar
  • 50 g. flour
  • 50 g. oatmeal
  • 50 g. butter


Peel the pears and cut into small pieces. Put the pears in a pan together with condensed milk and salt and let cook on a low flame; stirring now and then until the pears are tender. Remove from the flame.

Next, spread out the sheet of short crust pastry in a round baking pan and trim the overhanging sides. Add the pears with the condensed milk and set aside.

In another bowl, mix the flour, sugar and oatmeal and the cold butter cubes. Mix well with fingers until an earthy mixture forms. Add the crust to the top of the cake, fold the overhanging borders of the short crust pasty so that they are inside and put in the oven. Bake at 180º C. for 20 minutes or until the shell and the crust are light brown. If you see that they are getting too browned, cover the cake with aluminum foil when half-baked