Remove puff pastry from the refrigerator 5-10 minutes before use. Coarsely chop nuts and almonds. Spread on a baking tray lined with baking paper and roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes
Grease an angular tart tin (20 x 28 cm) with lift-off base. Fold the dough halfway over and roll out into a rectangle (24 x 32 cm) on a floured work surface. Line the mould with it, press it down, cut off any protruding edges. Take the nuts out of the oven and let them cool
Mix sour cream, eggs, sugar and pudding powder. Peel the pears, cut them into quarters, remove the core. Cut quarters into 4 slices. Spread the pears and nuts on the puff pastry, pour the icing on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 40-45 minutes. Take the cake out of the oven and let it cool down on a cake rack. Carefully remove the frame from the tart. Cut the tart into 8-12 pieces. Dust with icing sugar