- For the base
- 200 grams
- 150 grams
- 75 grams
- 1 generous pinch
For the base: Combine the flour, butter, sugar, egg and lemon zest, mix until crumbly then knead until smooth, cover with plastic wrap and chill for about 30 minutes.
For the pears: Rinse the pears, peel, halve, remove the seeds, thinly slice and toss with the lemon juice.
Preheat the oven to 180°C (approximately 350°F) convection. Line a baking sheet with parchment paper.
For the topping: Split the vanilla bean in half lengthwise, scrape the seeds into a mixing bowl and whisk in the eggs, egg yolks, honey and cream.
Roll out the pastry dough and use to line the baking sheet. Sprinkle with cake crumbs, arrange the pear slices decoratively in a fan shape and cover with the cream topping.
Bake until golden brown, about 40 minutes.
Gently warm the jam and liqueur in a small saucepan and stir until smooth.
Remove the tart from the oven and brush with jam. Let cool and serve cut into pieces.