To prepare the pate sucree combine flour, butter sugar and lemon zest in a food processor. Mix for 30 seconds and add the yolks one at a time and then the lemon juice so the dough forms into a ball. Remove the dough and press it into your tart pan and the refrigerate for 2 hours.

To prepare the burnt butter cook the butter in a small saucepan until golden brown. In another bowl combine the eggs, sugar and flour. Whisk the butter into the sugar mixture until well combined.

Remove your tart crust from the fridge and arranged the peeled apples and pears in circle. Pour the filling over the fruit and bake in a 375 degree oven for 40 -50 minutes or until golden brown. Once done, remove and let cool on a cooling rack. Optional - top with powdered sugar!