1 Butter and flour 22cm tart tin (or if it is really non-stick don't bother)
2 Place flour sugar and butter and crumb in a bowl, add egg yolk and a few tablespoons water (as needed) to make a dough
3 Roll out pastry, put in tin and chill for an hour
4 Heat oven to 180 C, line pastry with tin foil then baking beans and bake blind for 15-20 mins
5 Core and slice the pears, line nicely in tin, mix water and apricot jam and use to glaze, pop back in the oven for 20-25 minutes until pears are caramel brown on the edges.
6 Serve with a dollop of creme fraiche, and cover with a cloth for tomorrow (no need to refrigerate).