How to cook
In a bowl, sift the flour with a pinch of salt and 1 tsp. of baking powder.
Add one egg, an egg yolk, sugar, chopped cold butter, a pinch of grated lemon peel.
Knead the butter dough. Cover it in a piece of nylon and refrigerate it for 1 hour.
While the dough cools, peel and cut the pears into small pieces.
Put them in a pan, sprinkle them with 3 tbsp. of brown sugar, pour the rum over them and put them on the stove.
Cook them for about 5-6 minutes, until the pears soften. Remove the pan from the heat and let them cool.
Tear off a piece the size of a fist from the cooled pie dough. Roll out the rest onto a piece of baking paper.
Transfer the dough with the paper into a 8″ (20 cm) tray and form a high boarder around the edges.
Pour the chilled pears. Roll out the separated piece of dough onto a floured surface and cut it into 0.4″ (1 cm) thick strips.
Arrange them on a wire rack on top of the filling. Bake the appetizing crostata at 360°F (180°C) in a preheated oven until it aquires a nice golden brown color.
Leave it to cool on a wire rack and sprinkle the pear crostata with powdered sugar.