✓ In a large mixing bowl, combine 1 1/4 cups of all-purpose flour, 1/4 cup powdered sugar, and 1/2 teaspoon salt.

✓ Cut in 1/2 cup unsalted butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

✓ Add 1 large egg yolk to the bowl and stir gently with a fork, adding 2–3 tablespoons of cold water as needed to bring the dough together into a ball.

✓ Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

✓ Preheat your oven to 425°F (218°C). Place a baking sheet in the oven to heat up as well.

✓ On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Carefully transfer the dough to a tart pan with a removable bottom and trim any excess dough around the edges.

✓ Line the crust with parchment paper and fill it with pie weights or dried beans to prevent it from shrinking. Bake for 10 minutes, then remove the parchment and weights and bake for another 5–7 minutes until golden brown.

✓ Allow the crust to cool on a wire rack.

✓ In a large skillet over medium heat, melt 1/2 cup unsalted butter, stirring occasionally. The butter will foam and then darken slightly with a nutty aroma; this is when it’s ready.

✓ Remove from the heat and let cool for a few minutes.

✓ In a mixing bowl, beat 2 large eggs until light and frothy. Stir in 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.

✓ Arrange 3 large pears (peeled, cored, and sliced) in the cooled tart crust. Pour the browned butter over the pears, ensuring they are well coated.

✓ Drizzle the egg mixture evenly over the top of the pears.

✓ Place the tart on the preheated baking sheet and bake for 25–30 minutes or until the filling is set and the crust is golden brown.

✓ Remove from the oven and let it cool slightly before serving.