Step 1

In a medium bowl, mix the flour, sugar, and salt together. Using a fork or a pastry blender, cut the cold butter into the flour mixture and continue to cut it in until it begins to resemble breadcrumbs.

Step 2

Add in the egg yolk and mix as best you can with a fork before adding 2 tbsp of the chilled water. Knead the dough together gently, adding more water if necessary to bring the dough together in a ball.

Step 3

Wrap the dough in plastic wrap and allow it to chill in the fridge for 30 minutes and preheat the oven to 375° while it chills.

Step 4

Once chilled, roll the dough out into a ¼ inch thick circle. If the dough is cracking as you roll, give it a few minutes to warm up slightly before trying again. To transfer it to the tart pan, roll the pastry up on your rolling pin and unroll it over the tart pan.

Step 5

Press the bottom and sides into the pan. Trim the excess dough by rolling the rolling pin over the top of the tart pan. Prick the bottom of the pan a few times with a fork. Place in the fridge until the pears and topping are ready.

Step 6

Add the sliced pears, lemon juice, cornstarch, brown sugar, and cinnamon to a large bowl. Toss until combined. Set aside until the crumb topping is ready.

Step 7

In a medium bowl, add the flour, sugar, and butter. Blend together with either a pastry cutter or your fingers until it is nice and crumbly.

Step 8

Arrange the pears in the chilled crust and top with the crumb topping.

Step 9

Bake for 35-40 minutes, until the edges of the crust are golden brown, and the topping is lightly browned and slightly melted into the pears.

Step 10

Let cool for 10-15 minutes before removing from the tart pan and serving.