Courtly Country Pear Tart

In a medium mixing bowl, stir together the 1-1/4 cups flour and the salt. Place in the freezer for 10 minutes.

Using a pastry blender, cut the butter into flour mixture until the pieces are pea-size. Sprinkle the water over mixture, and gently toss with a fork.

Form dough into a ball and flatten into a disc about the size and shape of a large hockey puck. Wrap and chill the dough in the refrigerator for 45 minutes.

Remove dough from refrigerator and let stand at room temperature for 10 minutes. On a lightly floured surface, roll the dough from center to edges into a circle thats about 12 inches in diameter and 1/8 inch thick. Wrap pastry around rolling pin. Unroll pastry into a 12-inch pizza pan. Place in refrigerator.

Cut each pear into 16 slices. In a medium bowl, stir together the 4 teaspoons flour and 2 tablespoons granulated sugar. Add pear slices and toss gently.

Arrange pear slices in the center of the pastry in one layer, leaving a 2-inch border. Fold the pastry border up over the pears, pleating pastry as necessary to fit (the dough wont cover the center). Stir the 1 tablespoon whipping cream into the egg yolk. Brush the top of the crust with the mixture.

Bake in a 375 degree F oven for 25 to 30 minutes or until pastry is golden and pears are tender. Remove pastry from oven and sprinkle with coarse sugar or 2 teaspoons granulated sugar. Cool on a wire rack for at least 20 minutes.

Meanwhile, pour the 1/2 cup whipping cream into an 8- to 16-ounce screw-top jar. Cover; place in the freezer 15 minutes. Remove from freezer; shake vigorously 1 to 2 minutes or until cream is slightly thickened. Pour over each serving.