Adapted from Mummy
For the Crust:
1/2 cup butter, room temperature
1 cup granulated sugar
1 1/4 cups all-purpose flour
1/2 tsp cinnamon
1/4 tsp baking powder
For the Filling:
1 pound pears, cores removed and sliced
1 cup heavy cream
Preheat oven to 375 degrees Fahrenheit.
Cream butter and sugar together until fluffy in food processor. Add rest of dry ingredients, and mix in until mixture reaches a texture resembling peas (remember this recipe is from our Blue-Eyed British mummy).
Set aside 1/3 cup of the dry, crumble mixture.
Arrange the pears in a single layer in the crust, skin side up, in a spiral or circle pattern. Sprinkle the reserved crumble mixture on top.
Place the tart pan on a cookie sheet (to make it easier to take in and out of the oven and to avoid the dreaded over-flow...). Bake in the oven for 15 minutes and remove.
While the crust and pears are baking, beat the egg slightly in a small bowl and add the cream. Beat well.
Pour this egg mixture over cooked crust and pears slowly (allow some to absorb after each pour) and return the tart to oven for about 25 minutes or until knife inserted comes out clean. Don't worry if some of the egg mixture overflows.
Allow the tart to cool, slice and serve.