Preparing the dough: Place the flour in a bowl, with the salt, the sugar and the butter.
With your fingers, form a grainy dough mixing everything. Little by little add the water until a compact dough is formed. Keep it in the frdige for at least one hour.
Meanwhile, prepare the stuff, peel the pears and save two of them for the cover. Split them in four and them remove the seeds, in thin sections. Put them in a bowl and add the sugar, the nuts, the zest, the juice and the spoonful of flour. Mix it and save it.
Remove the dough from the fridge and stretch it keeping it at 1 ½ cms thick. Cover with it a 26 cm mould, borders included, letting some dough standing above.
Place the stuff inside the dough and fold the ends so it sticks to the mold.
Place over the stuff a layer of sliced pears without peel. Paint the borders with the Egg white and place it inside a preheated oven at 180ºC during 45 minutes or until it is cooked and golden.
Let it cool down, and put over it the grains of the pomegrenate. It is served just like that or with whipped cream.
