Arrange the flour on a pastry board, make a hole in the center and add the softened butter, sugar, and egg yolks.
Add the lemon zest and a pinch of salt.
Mix all the ingredients to form a dough.
Cover the shortcrust pastry with cling film and let it rest in the refrigerator for 60 minutes.
Then roll out the pastry on a floured surface with a rolling pin, obtaining a dough with a thickness of about 1/2cm (0.2 inches)
Grease and flour a 15 cm ( 6 inches) pan and place the pastry on it, making sure to adhere it well to the edges and eliminate the excess dough.
Pierce the bottom of the pastry with the tines of a fork.
Then arrange the jam.
Decorate with the slices of pear, sprinkle the granulated sugar and cinnamon, and bake in the oven at 180°C (356°F) for 30 minutes.