Gateaux aux Poires (Pear Cake)

This recipe came from my friend Cindy. I made it last night for book group and everyone seemed to really like it. The quantities below are a little different from the ones she gave me as I needed to make a larger amount for all the gals in my book group. If you want to original, let me know. Cindy counseled that it's really important to not delete the rum -- she's made it without and said it was really bland. It's really a perfect dessert for a fall evening.

1/2 cup flour

1/2 cup sugar

3 eggs

1 cup vanilla yogurt

2 Tbs. Rum

1/4 cup vegetable oil

1 lb. pears

1 Tbsp. soft butter

1 Tbs. sugar mixed with 1/4 tsp. nutmeg

1. Mix together flour, sugar, eggs, yogurt, rum and oil.
2. Spread half of butter on the bottom of a pie plate or tart pan.
3. Cover bottom of pie plate with peeled and cored pear slices.
4. Cover with dough and spread bits of the remaining butter on top. Bake at 400 degrees F, for 25-35 minutes, until it starts to brown around the edges and the middle looks kind of spongy -- it should be firm.
5. Remove from oven and sprinkle with the sugar/nutmeg blend.