Pear and Lemon Cream Tart

Place all the ingredients in a saucepan and mix well.

Cook the lemon cream in a double boiler until it thickens and reaches the consistency of a light pastry cream.

Remove from heat, and once it has cooled, add the vanilla extract and lemon zest. Set aside.

In a bowl, cream the butter and sugar together until smooth and homogeneous.

Add the egg yolk and mix well. Add the lemon zest and vanilla extract for flavor.

Sift the flour with the salt and add it to the mixture. Combine to form a dough ball without kneading.

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

Roll out the dough and use it to line the tart pan. Prick the base with a fork, cover with aluminum foil, and bake in a preheated oven at 180°C (350°F) for 10 minutes.

Remove the aluminum foil and bake for another 5 minutes.

Take it out of the oven and let it cool before removing it from the pan.

If desired, spread a thin layer of peach jam on the base of the tart.

Pour the lemon cream over the jam and spread it evenly.

Arrange the sliced pears on top of the lemon cream.

Place the tart in a preheated oven at 200°C (400°F) for 5 minutes to lightly gratinate.

Remove from the oven and let it cool.

To give the tart a glossy finish, brush it with peach jam diluted with a tablespoon of hot water.