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1
To make the dough: In the bowl of a food processor, combine the flour, sugar, and salt.
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2
Pulse twice.
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3
Add the butter and process just until the mixture looks a little like cornmeal, 8 to 10 seconds.
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4
Dont over process or your crust will turn out tough.
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5
Add the water, 1 tablespoon at a time, pulsing between additions.
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6
The dough should begin to hold together, but you do not want it to form a ball.
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7
This will mean theres too much water.
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8
Turn the dough out onto a large piece of plastic wrap.
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9
Pat it into a flattened disk, wrap with the plastic, and chill for at least 1 hour or overnight.
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10
Preheat the oven to 375F.
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11
Place the rack in the bottom third of the oven.
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12
Have a fluted 9-inch tart pan with a removable bottom ready.
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13
Remove the dough from the refrigerator and let it sit for 10 minutes.
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14
Roll out a 13-inch circle of dough and carefully place it in the tart pan.
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15
Gently push the dough into the crevices of the pan, leaving some overhang.
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16
Roll the rolling pin over the edges of the tart pan to remove the extra dough.
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17
(It is fun to roll out the scraps and dot them with jam.
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18
Bake them alongside the tart but only for a few minutes.
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19
They will burn easily.)
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20
Line the bottom and sides of the dough with foil and fill the tart pan with pie weights or dried beans.
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21
Bake for 30 minutes.
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22
Remove the foil and weights and let the crust cool.
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23
To make the filling: In a medium bowl beat together the cheese, sugar, egg, and vanilla.
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24
Stir in the pine nuts.
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25
Spread a thin layer evenly over the prepared tart shell.
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26
Lay the pear slices over the filling, close to the edges, slightly overlapping, in a circular pattern, continuing in toward the middle of the tart.
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27
Brush the pears with the melted butter and sprinkle with the sugar.
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28
Place the tart pan on a baking sheet and bake for 35 to 45 minutes, or until the edges of the tart are golden-brown and the pears have softened and turned brown around the edges.
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29
Remove from the oven and let cool completely before serving.
