The calculation in the recipe is for a 20-22cm ring mold.
- Combine salt, flour and baking powder; add cold butter, grind into crumbs.
- In a small bowl, combine the egg, vinegar and ice water (4 tablespoons); add to the flour mixture, and quickly knead the elastic dough. Put the dough into a bag, put in the freezer for 15 minutes.
- Lightly sprinkle the work surface with flour, roll out the dough, transfer to a mold (oiled and sprinkled with flour) and form high sides, prick the bottom and sides with a fork. Cut off excess dough with a knife. Remove the form with the dough in the fridge for 15 minutes.
- Preheat oven to 392F. Remove the workpiece from the fridge, cover with a sheet of parchment on top, sprinkle beans or peas on the parchment, press gently into shape, bake in the oven for 15 minutes. Then remove the parchment with a load, and bake for another 5 minutes, remove from the oven and leave to cool in the mold. Reduce the oven temperature to 356F.
- Pour the water into a saucepan; add the lemon zest and juice, sugar. Add vanilla sugar, and bring the syrup to a boil.
- Cut the bottoms of pears, and peel them.
- Add pears and pear peels to boiling syrup, simmer for 10 minutes. The pears should be softer, but not boiled.
- Cool the pears in syrup. Then take it out and dry, strain the syrup and put it in the fridge.
Whip all the components until smooth and liquid.
Boil the apricot jam and pear syrup until thick (the glaze should be very thick).
- Put the pears on the cooled crust, carefully pour the cream around the pears. You do not need to pour it on the fruit.
- Bake for about 30-40 minutes (depending on your oven), the cream should thicken.
- Remove the finished tart from the oven, and let it cool in the mold for 40 minutes. Pour the glaze over the tart.