For the pastry, sift the flour and
salt into a bowl. Add the sugar and butter. Rub in until the mixture
resembles coarse breadcrumbs. Stir in the egg yolk and lemon juice. Form
a ball, wrap, and chill for 20 minutes.
Preheat oven to 200oC/400oF/Gas
6. Roll out the pastry and use to line a 25cm tart dish.
Sprinkle the pastry case with the
Peel, halve and core the pears. Cut in
thin slices crossways, then fan out slightly. Transfer the pears to the
tart using a palette knife and arrange like wheel spokes.
Whisk together the egg and egg yolk,
cream and vanilla. Ladle over the pears and sprinkle with sugar.
Bake on a baking sheet for 10 minutes.
Reduce the heat to 180oC/350oF/Gas 4 and cook
until the crushed is set and the pears begin to caramelize, about 20
minutes more. Serve while still warm.