Pour the flour and sugar onto a work surface, add the butter cut into pieces, and rub everything together into crumbs.

Make a well in the crumbs, add the yolk and 1 tbsp of water. Knead the dough and gather it into a ball.

Press the dough into a pan greased beforehand with vegetable oil. Prick with a fork and place in the fridge for 20 minutes.

Bake the base in an oven preheated to 180 C for 8-10 minutes. Remove and let cool right in the pan.

In a bowl, mix the egg, sugar, flour and cream. Whip with a mixer - and voila, the cream filling is ready.

Wash, peel and slice the pears. Arrange them on the base and pour the cream filling over them.

Put the tart in the oven for 20 minutes at 180 C.

Let the finished pie cool, or better yet, place it in the fridge overnight. If you can't wait, cut into slices and enjoy. Bon appetit!