[usr 2]
Prepare a shortcrust pastry:crumble the butter into the flour with your fingertips. Add salt, sugar and moisten with just enough water to obtain a non-sticky dough. Roll into a ball. Leave to stand for 1/4 hour.
Peel the pears, cut them in 4 and remove cores and seeds. Put them in a saucepan. Add sugar, water, vanilla. Cook gently for 20 minutes, then drain the pears and place them on absorbent paper to dry them well.
Roll out the dough. Line a lightly buttered tart pan. Arrange the pear quarters on the dough. Bake in a hot oven for 25 minutes.
While cooking, dissolve the raspberry jelly with the pear cooking syrup. Boil gently to obtain a thick syrup.
Remove from the oven and coat the still warm pie with this syrup.
Leave to cool.
Source:Les Bons Desserts.
