• 4 Bosc pears—peeled, cored and quartered
  • 1 1/2 sticks of unsalted butter, diced and chilled
  • 4 tablespoons of butter
  • 1 cinnamon stick
  • 2 cups of semi-dry white wine (Riesling or Chardonnay)
  • 1 tablespoon egg yolk whisked together with 4 of ice water
  • 2 large eggs
  • 1/4 cup of all-purpose flour
  • 1/2 teaspoon of grated orange zest
  • 1 fresh sage leaf
  • Pinch of salt
  • 1 tablespoon Sugar
  • 1 teaspoon of vanilla abstract
  • 1 teaspoon of vanilla extract
  • 1 cup water

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Make the tart crust (can be done a day ahead). Preheat the oven to 375 degrees F and butter an 11 inch removable bottom tart pan.

Step 2

  • Combine the flour, sugar and salt in a food processor and pulse a few times, until combined.

Step 3

  • Add in the butter, pulsing until the mixture resembles small peas.

Step 4

  • Pour in the egg yolk-water mixture, pulsing until the dough is crumbly.

Step 5

  • Add more flour if it is too wet.Press the dough into the tart pan, making an even crust. Tamp it down with a glass. Pierce the crust with a fork a few times and chill for 15-20 minutes.
  • Length: 20 minutes

Step 6

  • Bake for about 25 minutes, until the crust is set and golden brown. Lower the oven temperature to 350 degrees F.In a large pot, combine the water, wine, sugar, cloves, cinnamon stick, sage leaf, and vanilla extract. Bring to a boil and simmer for a few minutes before adding the pears. Cover the pot with parchment paper and a lid, cooking over medium heat for about 25 minutes (until the pears are soft, but not falling apart.
  • Length: 50 minutes

Step 7

  • Remove the pears from the pot with a slotted spoon and cut the quarters in half.Now make the filling by cooking the butter in a small pot over medium heat for about 4 minutes (until golden brown, and giving off a nutty aroma).
  • Length: 4 minutes

Step 8

  • Pour into a cup.

Step 9

  • Whisk the eggs with the sugar, vanilla, zest and salt.

Step 10

  • Add in the flour, beating until smooth. Next, add the butter, beating until incorporated.

Step 11

  • Pour the filling into the crust and arrange the pears in a circle on top, with the thin ends pointing towards the center.

Step 12

  • Cut a few wedges in half and arrange in the middle.

Step 13

  • Bake for about an hour to hour and fifteen minutes, until the custard is set, and golden. Dust with powdered sugar, once the tart has cooled.

Step 14

  • Serve with a scoop of ice cream.