2Peel the pears and cut them in halves, removing the pit.
3Place them in a saucepan and cover with white wine (it's important it's of good quality).
4Add sugar and stir.
5Bring to a boil, reduce heat, and simmer until pears are tender. Remove from heat and cool completely.
7Grease a round springform pan with butter.
8Roll out the dough and spread in the pan.
9Poke the dough with a fork, cover with plastic wrap, and refrigerate for 30 minutes.
10Preheat oven to 180 degrees Celsius.
11Remove the baking pan from the refrigerator, place a sheet of aluminum foil on top and cover the aluminum foil with dried beans.
12Bake on the middle shelf of the oven for about 15 minutes.
13Remove the beans as well as the aluminum foil and brush the dough with egg white.
14Put it back to the oven for 5 more minutes.
15Remove from the oven, unmold and cool on a rack.
16Increase the oven temperature to 190 C and lower the oven rack further down.
17Remove the pears from the syrup, dry them on paper towels, and reserve.
18Lemon Cream Preparation:
19Mix the butter with the sugar until you get a creamy mixture.
20Add the eggs and vanilla extract and mix again.
21Mix in the lemon zest and juice.
22Sift the flour with the baking powder and salt. Gently mix into the batter.
23Pour the mixture into the shortcrust pastry and immerse the pears, without covering completely.
24Bake for 20 minutes.
25Remove from the oven and sprinkle with granulated sugar.
26Put back in the oven on the top rack and bake for 10 to 15 minutes until the crust is golden and the fruit is caramelized.
27Remove from oven.
28Use a blowtorch to scorch the pears a little for a rustic and golden tone.
29Just before serving, sprinkle the cake with powdered sugar.