Peel the pears and dice them, removing the core and seeds. You can use a vegetable peeler or a knife to carefully remove the core.
- Sprinkle the juice of half a lemon over them to prevent them from browning and set aside.
- In a bowl, pour the type 0 flour, which is less refined and stone-ground, therefore it retains the properties of the wheat unlike the 00, with the yeast, the erythritol or cane sugar, the egg and the seed oil and knead roughly with a fork and then with your hands, crumbling the dough.
- Line a 22 cm diameter baking pan with baking paper and roll out half the dough, compacting it with your hands and creating a half-centimetre high edge.
- Fill the entire surface, using a spatula, with the extraordinary jam and fresh pears.
- Cover with the remaining crumbled dough.
- Bake at 180 degrees for 35 minutes or until golden brown
- Let it cool completely and sprinkle with icing sugar