Peel the pears and place them in a small saucepan with rose wine, sugar, 2 sticks cinnamon and water until it covers them. Bring to boil, remove from the fire and place it in the fridge until it cools down.
Place the fresh KANAKI puff pastry in a tart pan and open holes on its surface. Place another tart pan over it and bake at 170oC for 25-30 min.
Cut the pears in wedges and place them on top of the pastry. Do not throw away their juices.
In a bowl, mix the almond flour, powdered sugar and cinnamon. Chop the almonds and sprinkle on the tart. Sprinkle the flour mix on top, evenly. Bake the tart at the grill for approx. 20 min, until golden brown. Serve with yoghurt and the pear juice.