3 stars for the accuracy of the recipe, but more for flavor and a lovely presentation. Crust recipe made enough for two, not one, tarts. Used half. No need to weight it in the pan, it is crumbly, so doesn't puff. Crust baked in 12 minutes flat in my convection oven, more would have burned it. Tart lovely, a bit too sweet. Would back off a tiny bit on sugar, and increase lemon in the pear marinade/glaze by double to balance it.