Poached Pear and Vanilla Bean Custard Tart

To make the tart dough, in a small bowl, whisk together the egg yolk, cold water and vanilla extract. Set aside.

By hand: In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg yolk mixture and mix with a fork just until the dough pulls together.

With a stand mixer: In the bowl of a stand mixer fitted with the flat beater, beat together the flour, sugar and salt. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas, about 1 minute. Add the egg yolk mixture and beat just until the dough pulls together, 15 to 30 seconds.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate until well chilled, at least 2 hours or up to 3 days. The dough can be frozen for up to 1 month; thaw in the refrigerator for a few hours or up to overnight before rolling out.

On a lightly floured work surface, flatten the dough disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out the dough into an 11-inch (28-cm) round about 1/8 inch (3 mm) thick. Carefully transfer the dough to a 9-inch (23-cm) tart pan and press it into the bottom and up the sides; trim off any excess dough, then patch any cracks with the extra dough. Freeze for 30 minutes.  

Meanwhile, preheat an oven to 350°F (180°C).

Using a fork, prick the bottom of the chilled tart shell several times. Line the shell with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake until the crust is lightly browned, 15 to 18 minutes. Remove the parchment and pie weights and continue to bake until golden brown, 5 to 10 minutes more. Transfer the pan to a wire rack and let cool completely.

To make the poached pears, in a large saucepan over high heat, combine the wine, sugar, lemon zest and juice, cinnamon stick, star anise and vanilla bean. Bring to a boil, stirring occasionally to dissolve the sugar. Reduce the heat to medium-low, add the rosemary sprig and simmer until the liquid is infused with the rosemary, about 5 minutes. Add the pears, making sure they are mostly submerged, and simmer, turning them every 5 minutes, until just fork-tender but still slightly firm, 15 to 20 minutes. Remove from the heat and let the pears cool to room temperature in the poaching liquid. Refrigerate the pears, cut sides down, in the liquid for at least 2 hours or up to overnight.

To make the custard, in a medium heavy saucepan, combine the milk, clove and cinnamon stick. Using the dull side of a knife, scrape the vanilla beans into the pan and then add the pod; if using vanilla bean paste, add it now. Set over medium heat and bring to a simmer, then remove from the heat, cover and let stand for 15 minutes.

Meanwhile, in a bowl, whisk together the egg yolks, 1/4 cup (2 oz./60 g) of the sugar, the cornstarch and salt until combined.

Using a slotted spoon, remove the clove, cinnamon stick and vanilla bean pod from the milk mixture, then whisk in the remaining 1/4 cup (2 oz./60 g) sugar. Gradually add the hot milk to the egg yolk mixture, whisking constantly, then pour the mixture back into the saucepan. Set over medium heat and cook, stirring constantly, until the mixture boils and thickens slightly, 7 to 10 minutes. If it begins to scorch or splatter, reduce the heat to medium-low. Remove from the heat and stir in the butter. Let the custard cool for 5 minutes, then strain through a fine-mesh sieve into a clean bowl.

To assemble the tart, pour the custard into the cooled tart shell and spread evenly. Using a slotted spoon, gently remove the pears from the liquid and pat dry with a kitchen towel or paper towels. Cut each pear half into thin slices, keeping the shape of the pear as you go. Using an offset spatula, transfer the pears to the top of the tart and arrange as desired. Cover with plastic wrap and refrigerate until the custard is set, about 4 hours. Cut the tart into slices and serve. Serves 6 to 8.

Williams Sonoma Test Kitchen