For the crust
1 egg
1 1/2 cups all-purpose flour
4 tablespoons vegetable cream
1 tablespoon active dry yeast
For the filling
5-6 pears, peeled and sliced
1/2 cup water
1 tablespoon lemon juice
2-3 tablespoons cornstarch
15 packets of powdered sugar
Cinnamon to dust
For the crust
1 egg
1 1/2 cups all-purpose flour
4 tablespoons vegetable cream
1 tablespoon active dry yeast
For the filling
5-6 pears, peeled and sliced
1/2 cup water
1 tablespoon lemon juice
2-3 tablespoons cornstarch
15 packets of powdered sugar
Cinnamon to dust
In a bowl, mix all ingredients until they form a homogeneous dough
With the dough, line the bottom and sides of a tart pan or baking dish
Put it in a preheated moderate oven (350°F)
For the glaze
Pear halves with water and lemon juice in a saucepan and heat it up
Let it cook for a bit; mix in cornstarch and wait for it to thicken
Turn off the heat and add powdered sugar
Assemble
Remove the dough from the mold
Let it cool down and fill with pear tart filling
Dust with cinnamon.
