Recipe: Pear Brioche Tart

very old family recipe served in the restaurant of my great-great-grandparents boyer in montigny sur loing.
the dough used is not a brioche dough made according to the rules of the art: it is a somewhat simplified dough for a brioche tart.
1/ take fresh pears that you poach peeled in a light syrup, if you can find williams or bon chrétien pears or williams pears in canned syrup otherwise. keep the syrup in any case and drain the pears cooked well in advance.
2/ dissolve the yeast well in 3 tbsp lukewarm milk and then incorporate it into a few tbsp flour arranged in a small well (the reason for preparing this small starter separately rather than incorporating the dissolved yeast directly into the flour of the dough is to isolate it from the salt and sugar whose direct contact inhibits or even destroys the action of yeasts).
make a well with the flour, place salt and sugar in it and dissolve them in the well with the remaining milk.
3/ add the beaten eggs and start mixing with your fingertips bringing flour towards the center.
bring the small starter and gradually bring the flour towards the center. you must stretch the dough to strengthen the gluten; it must be elastic. you can adjust