Preheat your oven to 350°F (175°C) and grease a tart pan. In a large mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt until well combined.

Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the egg yolk and add cold water gradually until a dough forms. Press the dough into the tart pan, prick the bottom with a fork, and bake for 15-20 minutes until lightly golden.

While the crust bakes, melt the unsalted butter in a medium saucepan over medium heat. Stir frequently until the butter foams and turns golden brown, about 5-7 minutes.

Remove from heat and allow the brown butter to cool slightly while you prepare the filling.

In a mixing bowl, combine granulated sugar, eggs, vanilla extract, ground cinnamon, and a pinch of salt, whisking until smooth. Gradually pour in warm brown butter, mixing constantly.

Stir in the heavy cream until fully incorporated.

Once the tart crust is slightly cooled, arrange the peeled and sliced pears in an even layer across the bottom of the crust. Pour the filling over the pears and bake for 25-30 minutes until set and golden brown.

Allow the tart to cool for at least 15 minutes before slicing and serve warm, optionally topped with whipped cream or vanilla ice cream.