Bring the butter to room temperature, put it in a bowl, and cream with a whisk.
Add the sugar in 3 portions, mixing well after each addition.
Add the egg in 3 batches, mixing well after each addition.
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.
Once it all comes together, pour it onto a sheet of plastic wrap, form into a rectangle and wrap. Let it chill in the refrigerator for 30 minutes.
Thinly coat the tart mold with butter (not listed), and dust with flour (not listed). Put the prepared mold in the refrigerator.
Combine the ingredients for the custard cream, and stir with a whisk.
Cut the pear into 5-7mm slices. Preheat the oven to 170℃.
Remove the chilled pastry sheet, quickly gather it into a ball while pressing out any air pockets. Roll out into a circle larger than the tart mold on a work surface dusted with flour (not listed).
Line the mold with the pastry, pressing down along the edges. Roll the rolling pin over the mold, then trim off the excess.
To prevent shrinking during baking, press the edges of the pastry dough slightly higher than the mold. Prick in several places with a fork.
Arrange the pear on top of the pastry dough.
Lightly stir the cream from Step 7, then gently pour it over the pears. Bake for 35 minutes at 170℃, and then for 5 to 8 minutes at 160℃.
After it cools, chill it in the refrigerator.
Story Behind this Recipe
I used to often make pear tarts using canned pears, and was asked by my family to make them again. When I used this season's pears, it turned out more tasty than I expected.
For the custard cream, you can use just 1 egg, or add the remaining 1/2 egg from the pastry dough. Adjust the amount of sugar depending on the sweetness of your pears. Substitute with canned pears or your choice of seasonal fruit. Chill in the refrigerator before serving.