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1
Bring the butter to room temperature, put it in a bowl, and cream with a whisk.
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2
Add the sugar in 3 portions, mixing well after each addition.
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3
Add the egg in 3 batches, mixing well after each addition.
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4
Sift the flour, switch to a wooden spatula, add the sifted flour to the Step 3 mixture, and fold it in with a cutting motion.
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5
Once it all comes together, pour it onto a sheet of plastic wrap, form into a rectangle and wrap.
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6
Let it chill in the refrigerator for 30 minutes.
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7
Thinly coat the tart mold with butter (not listed), and dust with flour (not listed).
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8
Put the prepared mold in the refrigerator.
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9
Combine the ingredients for the custard cream, and stir with a whisk.
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10
Cut the pear into 5-7mm slices.
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11
Preheat the oven to 170C.
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12
Remove the chilled pastry sheet, quickly gather it into a ball while pressing out any air pockets.
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13
Roll out into a circle larger than the tart mold on a work surface dusted with flour (not listed).
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14
Line the mold with the pastry, pressing down along the edges.
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15
Roll the rolling pin over the mold, then trim off the excess.
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16
To prevent shrinking during baking, press the edges of the pastry dough slightly higher than the mold.
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17
Prick in several places with a fork.
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18
Arrange the pear on top of the pastry dough.
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19
Lightly stir the cream from Step 7, then gently pour it over the pears.
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20
Bake for 35 minutes at 170C, and then for 5 to 8 minutes at 160C.
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21
After it cools, chill it in the refrigerator.
