Whisk together the flour, baking powder, cinnamon, salt, and brown sugar.

Cut the butter into pieces. Add to the dry ingredients along with the beaten egg.

Knead into a smooth dough.

Cover the bowl with plastic cling film. Chill for 30 minutes.

Core the pears. Cut into quarters

Slice each quarter thinly lengthwise.

In a large skillet, add 2 tablespoons of the brown sugar and water.

Bring the mixture to a boil, stirring frequently.

Add the pears slices to the mixture. Gently stir to coat the apple slices.

Cover the skillet, lower the heat, and steam the pears for 8-10 minutes.

Remove from heat and set aside.

Melt the tablespoon butter and 2 tablespoons of brown sugar in a small skillet.

Add the pistachios to the pan. Stir to coat and lightly caramelize.

Remove from heat and set aside.

Preheat the oven to 350 degrees F.

Grease and flour an 8-inch inch springform pan.

Press the chilled cake dough into the pan. Press the dough up the sides at least 2 inches.

Spread the pistachio cream on the bottom.

Sprinkle about 1/3 of the caramelized pistachios on top.

Gently transfer the caramelized pear slices to the prepared crust. Drain off the excess liquid.

Distribute the rest of the caramelized pistachios evenly over the top.

Bake for 25 minutes.

Let cool 20 minutes before de-panning.

Slice and serve.