1. Wash and peel the pears, put them in a pot, add sugar and cinnamon
2. Weigh a good red wine
3. Pour into the pot
4. After boiling on medium and low heat, simmer for 15 minutes on low heat, let cool and set aside
5. Almond tart embryo: soften the butter at room temperature, add salt and powdered sugar and beat until white
6. Add egg yolk several times and mix well at low speed
7. Add almond flour and mix well
8. Sift in low powder
9. Knead gently into the dough and roll out into thin slices
10. Put into the mold and press to form
11. Preheat the oven to 150 degrees and bake for about 15 minutes
12. Almond butter: add Fluff marshmallows to butter at room temperature, mix well, add vanilla seeds
13. Beat the whole egg and egg yolk
14. Add egg yolks to the butter in portions, mix well and sift in the low flour and almond flour
15. Mix well into a batter
16. Put in a piping bag
17. Squeeze the almond cream into the almond tart, cut the red wine pear into thin slices, do not cut the pear head, put the almond tart
18. Preheat the oven to 150 degrees, bake for 35-40 minutes until golden brown
19. Spread mirror pectin evenly
