@TdeV
I don’t have a recipe per se for the tart but I am happy to tell what I did. If you are interested in a similar crust, Rose Levy Beranbaum has a video using a Cream Cheese Butter crust. ( it’s painfully long but if you haven’t made one previously, you might be interested in taking a look.) The crust is very flaky, not a cookie style crust.
For the fruit, I had 4 small pears, total weight after trimming and slicing was 310g.
The sugar was 20% of the fruit, and the thickener was 5% tapioca flour. I zested in the peel of a Meyer lemon and a little vanilla.
I added a handful or so of blackberries not included in the weight.
This filled up the 8” tart mold, cut out scraps of pastry was placed on top along with some crumbled amaretti cookies.
This was baked 400* convection bake for ten minutes on a stone. Reduce temperature to 375* and bake 10 more minutes rotating the tart as needed in your oven. The last 7/10 minutes was at 350* , watching carefully to prevent bubbling over.
Let rest at room temperature to set up prior to slicing. Here’s a pic of the filling as of today. If your fruit is very juicy you can up the percentage of tapioca thickener to 5.5 %.
