Lay pear halves on pastry cream, arranging them in 8 rows of 2 or 3. When glaze has cooled and thickened slightly (to speed cooling, set pan in an ice bath), brush it on pears. Whisk cooled pastry cream to loosen, then spread in shell. Bring remaining pear syrup to a boil in a very small heavy saucepan, then boil, if necessary, until reduced to about ⅓ cup. Stir together remaining 1 tablespoon of brandy and the gelatin in a very small bowl and let stand 1 minute. Transfer to a bowl and cool completely, its surface covered. Remove from heat and whisk in 2 tablespoons brandy and the butter. Bring to a boil over medium heat, whisking, then cook, whisking, 2 minutes. Whisk together egg yolks and cornstarch in a small bowl, then whisk in 1 cup pear syrup. Transfer pear syrup to cleaned 2-cup measure, adding any juices from sheet pan under pears (you will have about 1½ cups syrup), and reserve for pastry cream and glaze. Carefully transfer pears with a slotted spoon to a rack set over a 4-sided sheet pan to drain and cool, standing them upright. Simmer, tightly covered, turning occasionally, until tender, about 10-15 minutes. Using the tip of a vegetable peeler or a small knife, core the pears to remove seeds. Bring wine mixture to a boil, stirring until sugar has dissolved, then add pears, in 1 layer if possible. Carefully peel Seckel pears, leaving stems intact, then cut in half. Put wine and pear juice in a wide 4-quart pot and stir in sugar and vanilla bean paste (or scrapings from vanilla bean). Prick bottom of tart shell all over with a fork and chill until firm, about 30 minutes. Reserve excess pastry for another use if desired. Fold overhang inward to reinforce side, then trim flush with edge of pan. Trim overhang to ¾-inch, cutting off corners. Transfer to tart pan, gently fitting dough into pan without stretching. Roll out dough on a floured surface with a floured rolling pin into a 20-by 8-inch rectangle, re-flouring surface as necessary. Still delicious.Īdapted from Gourmet magazine, November 2008ġ teaspoon vanilla bean paste or ½ vanilla bean, split lengthwise Because I'm not going to spend that kind of money for 3 tablespoons. And while the original recipe called for some $40 bottle of pear brandy called Poire William, I made do with pear juice and regular brandy. But I made this beautiful tart with those tiny pears. I mean, tiny pears! Okay, maybe it's just me. I can't resist Seckel pears when I see them.
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