Difficulty: Intermediate
Prepare the shortcrust pastry by crumbling the cold butter into the flour with your fingertips. Add salt, sugar, and water, mixing gently without kneading until you form a flexible but not sticky dough ball. Let it rest for 30 minutes if time allows.
Preheat the oven to 240°C (gas mark 7).
Line a 30 cm diameter tart tin with the dough. Place a slightly smaller mold on the base to weigh it down and prevent puffing, then bake in the hot oven for 10 minutes.
Select beautiful, tender but not overripe pears. Peel, halve, and core them.
Arrange the pear halves on the partially baked pastry in a decorative daisy pattern.
Flavor the crème fraîche with kirsch and sugar, then pour over the pears. Return to the hot oven for 30 minutes.
Serve warm, plain or topped with redcurrant or raspberry jelly for a glossy finish.
Source: Les 100 desserts chez Larousse.
