Mix flour with oil and butter, salt, water and knead the dough. Cover with foil and refrigerate for 3 hours.

Roll out the dough, put in greased mold, making rims.

Slice peeled apples and pears, scatter over the dough.

Mix sour cream with egg yolks and zest, add a part of chopped nuts.

Pour fruits with prepared cream, season with the remaining nuts.

Bake for 30-35 minutes over 390°F.

When serving, cut the tart into portions.