Ingredients:

1/2 cup plus 2 Tblsp sugar
2 Tblsp unsalted butter
2 medium Anjou pears, peeled quartered and cut crosswise 1/4 inch thick
1 large Granny Smith apple, peeled, quartered and cut crosswise 1/4 inch thick
1/8 tsp allspice
6 eggs
1/2 cup heavy cream
2/3 cup flour
pinch of salt
1 Tblsp Poire Williams
1 Tblsp Calvados
1 tsp vanilla extract

Preheat oven to 400°F. Lightly butter a 10 1/2 inch fluted ceramic tart pan. Dust the inside with 1 Tblsp sugar and set aside. In a large skillet,melt the butter over moderate heat. Add the pears and apples and cook, stirring occasionally, until crisp-tender and lightly browned, about 8 minutes. Remove from heat

In a small bowl, stir the allspice with 1 Tblsp sugar. Sprinkle over the fruit and toss to coat. Spoon the fruit into the tart pan and set aside.

In a medium bowl, whisk the eggs and the remaining 1/2 cup sugar until frothy. Stir in the cream. Sprinkle the flour and salt on top and stir to incorporate, do not overmix. Stir in the Poire Williams, Calvados and vanilla.

Pour the batter over the fruit in the tart pan and bake for 30-35 minutes, until puffy, golden and a cake tester inserted into the middle comes out clean. Let cool for about 20 minutes.