Preheat oven to 425°F.

Core, stem, and slice pears lengthwise, keeping the peels on.

Spritz pear slices with lemon juice to prevent browning.

Remove the chilled Pate Brisee tart shell and uncover.

Sprinkle crumbled blue cheese and toasted pecan halves into the bottom of the shell.

Arrange the pear slices in a radial pattern over the nuts and cheese.

In a small bowl, whisk together milk, creme fraiche, egg, anise or caraway seeds, salt, and pepper.

Pour the milk mixture over the tart filling.

Bake immediately until just set, approximately 30 to 40 minutes.

Cool the pan on a wire rack for 30 minutes to allow the filling to set before serving.

In the bowl of an electric mixer fitted with a paddle attachment, combine flour and salt.

Add the cold butter and mix on low speed until mixture resembles fine breadcrumbs, about 1 minute.

Add egg, cold water, and lemon juice and continue mixing just until large lumps form.

Turn out onto lightly floured work surface and, using your hands, gather the mixture together.

Using the heel of your hand, knead the dough gently, just until it holds together, about 30 seconds.

Place the dough on a large sheet of parchment paper and shape dough into a flat disk.

Cover disk with another sheet of parchment, and refrigerate for at least 1 hour or overnight.

Keeping the chilled dough sandwiched between parchment, roll the dough out until it's no more than an 1/8-inch thick.

Carefully transfer the pastry to the metal tart pan, and trim the excess pastry by running your rolling pin over the top edge of the pan.

Using a fork, lightly prick the bottom of the tart shell.

Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day before serving.