Difficulty:[usr 2]
Prepare a shortcrust pastry:crumble the butter with your fingertips in the flour, add salt, sugar, water and mix without kneading. The ball of dough obtained is flexible but not sticky. Let stand 30 minutes if possible.
Preheat the oven to. 7 (240°C).
Line a 30cm diameter tart tin with this dough. Place a slightly smaller mold on the bottom of the dough to prevent it from blistering during cooking and place in a hot oven for 10 minutes.
Peel beautiful, tender but not overripe pears, cut them in half and remove the core.
Arrange the pears on the half-baked pastry, forming a daisy pattern.
Pour over the crème fraîche flavored with kirsch and sweetened. Bake in a hot oven for 30 minutes.
Serve warm, plain or topped with redcurrant or raspberry jelly.
Source:Les 100 desserts chez Larousse.
