Whisk together the flour and 1/2 teaspoon of salt.

Grate the butter into the bowl. Add 1/3 cup water.

Knead together and form into a ball. If the dough seems too floury and is not coming together, add water one tablespoon at a time, until you have a flakey, yet pliable dough.

Wrap the dough in plastic cling film and chill for 30 minutes.

Grease an 11" tart or pie pan.

Preheat the oven to 350F.

Roll the dough out into a circle. Transfer to the pan.

Crimp the dough around the edges of the pan.

Use a fork to poke holes in the bottom of the crust.

Cover the bottom of the crust with baking or parchment paper and evenly distribute pie weights on top. If you do not have pie weights, place a smaller-sized pan on top of the parchment paper.

Bake for 15 minutes and let cool. Keep the oven o at 350F.

Cut the sage leaves into thin ribbons.

Halve and core the pears. Cut each half into slices lengthwise, about 4-5 pieces from each half.

Toss them with the freshly squeezed lemon juice.

Slice the rind off the cheese. Discard and dice the cheese into small pieces.

Whisk together the sour cream, cider, and eggs.

Whisk in the sage leaves and season with salt and pepper.

Remove the pie weights and the baking paper from the blind-baked pie crust.

Evenly distribute the pear and camembert into the bottom of the tart.

Pour the wet ingredients over the top.

Bake for 50-55 minutes or until the top becomes golden brown.

Let cool for 5-10 minutes before serving.