Seckel Pear Tart with Poire William Cream

Ingredients

For tart shell

  • Sweet pastry dough

For pears

  • 1 cup dry white wine
  • 2 ripe Bartlett pears
  • 3/4 cup sugar
  • 2 pounds Seckel pears (24 very small or 16 small)

For pastry cream

  • 3 large egg yolks
  • 1 1/2 tablespoons cornstarch
  • 1/2 vanilla bean, split lengthwise
  • 2 tablespoons poire William
  • 1/2 tablespoon unsalted butter

For glaze

  • 1 tablespoon poire William
  • 3/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope)

Preparation

Click here for preparation method.

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