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Ingredients

• 1 chilled, unbaked, 11-inch Pâte Brisée tart shell (recipe below)
• 2 very ripe pears, preferably Bartlett
• lemon for juicing
• 4 ounces blue cheese, crumbled
• 3/4 cup pecan halves, toasted
• 1/2 cup milk
• 1/2 cup creme fraiche
• 1 egg, lightly beaten
• 1/2 teaspoon anise or caraway seeds, lightly toasted
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 5 ounces (10 tablespoons) frozen unsalted butter, cut into 1/4-inch cubes
• 1 egg, lightly beaten
• 1/4 cup water, ice-cold
• 1/2 teaspoon fresh lemon juice
• 1 round 11-inch diameter, fluted metal tart pan with removable bottom

Description

Serious Eats