As a passionate baker with years perfecting French desserts, this pear pie is a timeless favorite—crisp pastry embracing tender pears, finished with a shimmering glaze.
Prepare the shortcrust pastry: Rub the butter into the flour with your fingertips until crumbly. Add salt and sugar, then gradually incorporate just enough water to form a smooth, non-sticky dough. Shape into a ball and let rest for 15 minutes.
Peel the pears, quarter them, and remove cores and seeds. Place in a saucepan with sugar, water, and vanilla. Simmer gently for 20 minutes, then drain and pat dry on absorbent paper.
Roll out the dough and line a lightly buttered tart pan. Arrange the pear quarters on the dough. Bake in a preheated hot oven for 25 minutes.
Meanwhile, dissolve the raspberry jelly in the pear cooking syrup and simmer until thickened into a glossy syrup.
Remove the pie from the oven and brush the still-warm surface with the syrup. Allow to cool completely.
Source: Les Bons Desserts, a cherished collection of authentic French pastry recipes.
