How to make a rustic pear and ricotta tart

• Knead the dough from the given ingredients - wrap the finished dough in cling film, flatten it slightly and chill in the refrigerator for about an hour.
  150 g wheat flour - all-purpose, 70 g butter, 25 g powdered sugar, 1 egg, 0.5 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg
• After this time, lightly knead the dough and roll it out into a thin disc - maximum 5 mm thick.
• Transfer the dough to baking paper and place it on a large baking sheet from the oven.
• Mix the ricotta cheese with honey and spread it over the top of the dough - leave a free edge of about 2 cm wide around it.
  about 125 g ricotta cheese, 1 tablespoon honey
• Spread the pear jam over the ricotta cheese, and arrange the pear slices on top.
  about 0.5 jar Jam, 1 large pear
• Fold the free edge of the dough inwards towards the center of the tart, slightly overlapping the filling.
• Bake the dough at 220 degrees (top/bottom heat mode) for about 20-25 minutes - until browned.
• After baking, cool slightly.
• You can eat it warm or cold :)