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
Instructions:
- 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.
- Combine the flour, sugar and salt in a food processor and pulse a few times, until combined.
- Add in the butter, pulsing until the mixture resembles small peas.
- Pour in the egg yolk-water mixture, pulsing until the dough is crumbly.
- 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.
- 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.
- 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).
- Pour into a cup.
- Whisk the eggs with the sugar, vanilla, zest and salt.
- Add in the flour, beating until smooth. Next, add the butter, beating until incorporated.
- Pour the filling into the crust and arrange the pears in a circle on top, with the thin ends pointing towards the center.
- Cut a few wedges in half and arrange in the middle.
- 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.
- Serve with a scoop of ice cream.
