Pastry: * See substituted crust above** Mix those ingredients together for crust.
1. Sift flour into a large bowl, and toss lightly with sugar and salt.
2. Cut butter in with a fork or pastry cutter, leaving the fat in large lumps.
3. Add egg and mix until just blended , then add cold water, a Tbsp at a time, until incorporated. The dough should hold together and not seem too dry.
4. Place the dough in the refrigerator to rest while preparing the filing. The dough can be made a day ahead.
1. Mix together the cream and sugar.
2. Whisk in egg yolks and Grand Marnier. Set aside.
1. Preheat oven 400º. Roll out pastry onto a well floured surface to fit a 12 inch Tart pan and press down with fingers to make a rim. A tart pan, flan pan or spring form pan can be used.
2. Prick the bottom of the pastry lightly with the tines of a fork.
3. Spread cake crumbs over pastry.
4. Arrange pears on top of cake crumbs in a concentric design, starting from the outside of the tart and moving to the inside, making sure the pears overlap each other to give a shingle effect.
5. Bake the tart for 15 minutes. Remove tart from the oven and pour custard mixture over pears.
6. Reduce oven heat to 350º.
7. Return tart to oven and continue baking for 25-30 more minutes or until the custard is firm and pears are golden brown.