Ingredients
- 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.
-
INGREDIENTS:
-
EQUIPMENT:
Step 2
- Combine the flour, sugar and salt in a food processor and pulse a few times, until combined.
-
INGREDIENTS:
-
EQUIPMENT:
Step 3
- Add in the butter, pulsing until the mixture resembles small peas.
-
INGREDIENTS:
Step 4
- Pour in the egg yolk-water mixture, pulsing until the dough is crumbly.
-
INGREDIENTS:
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.
-
INGREDIENTS:
-
EQUIPMENT:
- 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.
-
INGREDIENTS:
-
EQUIPMENT:
- 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).
-
INGREDIENTS:
-
EQUIPMENT:
- Length: 4 minutes
Step 8
- Pour into a cup.
Step 9
- Whisk the eggs with the sugar, vanilla, zest and salt.
-
INGREDIENTS:
-
EQUIPMENT:
Step 10
- Add in the flour, beating until smooth. Next, add the butter, beating until incorporated.
-
INGREDIENTS:
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.
-
INGREDIENTS:
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.
-
INGREDIENTS:
-
EQUIPMENT:
Step 14
- Serve with a scoop of ice cream.
-
INGREDIENTS: