Tarte Berichonne

INGREDIENTS
Pie tart (not sweet, pick an easy recipe using a food processor...)
Pears, ripe Bartlett or Bosc, diced (12 oz or so)
Kirsch/Poire/Pear Brandy
Almond pastry cream

DIRECTIONS
Make the shell, put it in a buttered metal pie tin with a removeable bottom,
then chill it in the freezer for 10 minutes.

Put in the pears, and splash some kirsch over them,
then grind generous pepper coarsely over it all.

Put the almond pastry cream over the top and bake for
approx 30 mins at 375.