Dough
1 cup all-purpose flour
1/3 cup granulated sugar
1 pinch of salt
5 tablespoons unsalted butter, melted
1 tablespoon cold water
Filling and topping
6 pears, peeled and seeds removed
1 cup more 2 tablespoons granulated sugar
3 egg yolks
3 tablespoons all-purpose flour
1 cup milk
A few drops of vanilla extract
4 tablespoons damson jam
Dough
1 cup all-purpose flour
1/3 cup granulated sugar
1 pinch of salt
5 tablespoons unsalted butter, melted
1 tablespoon cold water
Filling and topping
6 pears, peeled and seeds removed
1 cup more 2 tablespoons granulated sugar
3 egg yolks
3 tablespoons all-purpose flour
1 cup milk
A few drops of vanilla extract
4 tablespoons damson jam
Dough: Mix together the flour, sugar, and salt in a bowl
Add the melted butter and mix until combined with a pastry blender or your fingers
Add the cold water and mix quickly
Work the dough only slightly
Refrigerate for about 1 hour wrapped in plastic wrap
Open the dough and line the bottom and sides of an ungreased and floured tart pan with it
Poke the dough with a fork and bake in a medium oven for 20 minutes
Let cool completely
Filling: Place the pears and 1/2 cup granulated sugar in a saucepan and cover with cold water
Bring to a boil, then reduce heat and simmer for 10 minutes
Remove the fruit and let the syrup reduce
Reserve the pears and syrup separately
Beat the egg yolks with the remaining granulated sugar and add the flour
Add the milk and vanilla extract and cook over low heat, stirring constantly, until thickened
Remove from heat and let cool
Pour the cooled cream over the dough and top with the pears
Mix the reduced syrup with the damson jam and drizzle over the pears.
