Pear Tart

Preparation

1. Pastry

   1. Step 1

      Cream butter and sugar, add egg and salt. When the mixture is reasonably amalgamated add the flour. The dough should need no water. The pastry can be mixed in a food processor, but you may have to add up to ¼ cup additional flour.

   2. Step 2

      Chill in the refrigerator at least 30 minutes.

2. Filling

   1. Step 3

      Preheat the oven to 425 degrees.

   2. Step 4

      Roll out the pastry and line a tart pan at least 10 inches in diameter. Line with foil and weight with dried beans or pastry weights. Bake for 6 to 8 minutes. Remove the foil and continue baking until the pastry is lightly colored, about 5 minutes longer.

   3. Step 5

      Meanwhile, peel, core and halve the pears, then slice them. This can be done longways or across, keeping the halves in shape. Sprinkle with lemon juice to prevent discoloring.

   4. Step 6

      Beat together the cream, egg yolks and sugar.

   5. Step 7

      Arrange the pear slices on the pastry. Long slices go in concentric circles; the sliced halves should be put on the pastry and spread out slightly so they are flattened but still the shape of the halves, with the pointed ends toward the center. Pour over the cream mixture and return to the oven. Close the door and turn the heat down to 375 degrees and bake until the cream is nearly firm, about 30 minutes. It tastes best when not quite set in the center. Serve warm.