Pear Tart

• 1/2 cup soft butter
• 1/4 cup vanilla sugar (see note)
• 1 large egg
• Pinch of salt
• 1 cup flour, approximately
• 4 to 5 ripe pears
• 1 tablespoon lemon juice
• 1 1/4 cups heavy cream
• 2 large egg yolks
• 1/2 cup vanilla sugar

1. Cream butter and sugar, add egg and salt.
2. When the mixture is reasonably amalgamated add the flour.
3. The dough should need no water.
4. The pastry can be mixed in a food processor, but you may have to add up to 1/4 cup additional flour.
5. Chill in the refrigerator at least 30 minutes.

butter, vanilla sugar, egg, salt, flour, lemon juice, heavy cream, egg yolks, vanilla sugar

Taken from cooking.nytimes.com/recipes/9876 (may not work)