Maggie's autumnal pear tort

This is a great recipe if you have a pear tree or happen to have a load of cheap pears. Firstly make the shortcrust pastry : 200g of flour, 100g of lard or butter and 1 beaten egg. You put the flour in the food processor, whizzing the fat into the flour. Gradually add the beaten egg and make sure it isn't too wet! Make it into a dough ball and wrap in cling film and put in the fridge to chill for half an hour. Meanwhile peel 12 pears, and quarter, taking out the seeds. Melt a knob of butter in a frying pan and gently fry the pears for five minutes. Add brown sugar, a little bit of lemon juice and cinnamon. Put in a seven or eight inch sandwich tin (a tin for sponge cakes with plenty of butter (about 2 ounces each tin). Cut the pastry in half, roll out into a circle the size of the tin. Put the pears in the tin with the pastry on top at about 190 degrees C. Will be ready after 15-20 minutes (keep an eye on it).