Seckel Pear Tart with Poire William Cream

epicurious.com

Tony Bones

subheading: For tart shell:

Sweet pastry dough

subheading: For pears:

1 cup dry white wine

2 ripe Bartlett pears

¾ cup sugar

2 pounds Seckel pears (24 very small or 16 small)

subheading: For pastry cream:

3 large egg yolks

1 ½ tablespoons cornstarch

½ vanilla bean, split lengthwise

2 tablespoons poire William (pear eau-de-vie)

½ tablespoon unsalted butter

subheading: For glaze:

1 tablespoon poire William

¾ teaspoon unflavored gelatin (from a ¼-ounce envelope)

Equipment: a 13-by 4-inch rectangular fluted tart pan with removable side; pie weights or dried beans; a flour sack or linen cloth

Directions at epicurious.com

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