• You can easily pickle your own pears, but we typically buy canned pears in syrup for this recipe. They are also already halved, so a large part of the work is already done for you. Drain them before use.

Shortcrust Pastry

• Make sure the butter does not come straight from the fridge, it makes everything much easier. Cut it into small cubes and crumble it together with the flour in a bowl.
• Then mix in the sugar and vanilla sugar into the mixture.
• Knead the dough together with your hands and the egg. It should not be over-kneaded. Chill it and let it rest for 46-60 minutes.
• Take the shortcrust pastry out of the fridge and divide it in two. Vanilla crème fraiche
• Pour your crème fraiche into a bowl.
• Gently stir the vanilla sugar into the crème fraiche until it is completely mixed.

Pear Tart

• Roll it out on a floured surface and make sure they are sized slightly larger than the tart pan or springform pan you are using for the tart.
• Grease your pan with a bit of butter and place one of the dough pieces at the bottom.
• Press the dough up along the edge.
• Place the pears with the curved side up and the stem end towards the middle.
• There is room for about 7 halves in the tart.
• Then place the other piece of dough over the pears and press them well at the edges.
• Brush with cold water and then sprinkle with a little sugar.
• Bake the tart in the middle of the oven at 200 degrees Celsius (392 degrees Fahrenheit) conventional oven for about 35-40 minutes.
• Let it cool slightly before serving.