Seckel Pear Tart With Poire William Cream
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
54
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
White Wine (dry)3 cup
Sugar3 large
Egg Yolk1.5 tbsps
Cornstarch1 tbsp
Unsalted Butter1 tbsp
William (poire)Directions:
1
Make shell: Roll out dough on a floured surface with a floured rolling pin into a 20-by 8-inch rectangle, reflouring surface as necessary
2
Transfer to tart pan, gently fitting dough into pan without stretching
3
Trim overhang to 3/4 inch, cutting off corners
4
Fold overhang inward to reinforce side, then trim flush with edge of pan
5
Reserve excess pastry for another use if desired
6
Prick bottom of tart shell all over with a fork and chill until firm, about 30 minutes
7
Preheat oven to 375°F with rack in middle
8
Line shell with foil and fill with pie weights, then bake until sides are set, about 20 minutes
9
Remove foil and weights and bake shell until golden brown all over, 15 to 20 minutes more
10
Cool completely in pan
11
Roll out dough on a floured surface with a floured rolling pin into a 20-by 8-inch rectangle, reflouring surface as necessary
12
Transfer to tart pan, gently fitting dough into pan without stretching
13
Trim overhang to 3/4 inch, cutting off corners
14
Fold overhang inward to reinforce side, then trim flush with edge of pan
15
Reserve excess pastry for another use if desired
16
Prick bottom of tart shell all over with a fork and chill until firm, about 30 minutes
17
Preheat oven to 375°F with rack in middle
18
Line shell with foil and fill with pie weights, then bake until sides are set, about 20 minutes
19
Remove foil and weights and bake shell until golden brown all over, 15 to 20 minutes more
20
Cool completely in pan
21
Poach pears: Put wine in a wide 4-quart pot and set a sieve lined with dampened flour sack cloth over it
22
Grate Bartlett pears (including skin) on large holes of a box grater into cloth, then bunch up cloth around mixture and squeeze as much clear juice as possible through cloth into pan with wine
23
Discard solids remaining in cloth
24
Transfer wine mixture to a 2-cup measure and add enough water, if necessary, to bring total to 2 cups liquid, then return to pan and stir in sugar
25
Carefully peel Seckel pears, leaving stems intact, then core through bottom with tip of vegetable peeler or a small knife to remove seeds
26
Bring wine mixture to a boil, stirring until sugar has dissolved, then add pears, in 1 layer if possible
27
Simmer, tightly covered, turning occasionally, until tender, about 20 minutes
28
Carefully transfer pears with a slotted spoon to a rack set over a 4-sided sheet pan to drain and cool, standing them upright
29
Transfer pear syrup to cleaned 2-cup measure, adding any juices from sheet pan under pears (you will have 1 1/4 to 1 1/2 cups syrup), and reserve for pastry cream and glaze
30
Put wine in a wide 4-quart pot and set a sieve lined with dampened flour sack cloth over it
31
Grate Bartlett pears (including skin) on large holes of a box grater into cloth, then bunch up cloth around mixture and squeeze as much clear juice as possible through cloth into pan with wine
32
Discard solids remaining in cloth
33
Transfer wine mixture to a 2-cup measure and add enough water, if necessary, to bring total to 2 cups liquid, then return to pan and stir in sugar
34
Carefully peel Seckel pears, leaving stems intact, then core through bottom with tip of vegetable peeler or a small knife to remove seeds
35
Bring wine mixture to a boil, stirring until sugar has dissolved, then add pears, in 1 layer if possible
36
Simmer, tightly covered, turning occasionally, until tender, about 20 minutes
37
Carefully transfer pears with a slotted spoon to a rack set over a 4-sided sheet pan to drain and cool, standing them upright
38
Transfer pear syrup to cleaned 2-cup measure, adding any juices from sheet pan under pears (you will have 1 1/4 to 1 1/2 cups syrup), and reserve for pastry cream and glaze
39
Make pastry cream: Whisk together egg yolks and cornstarch in a small bowl, then whisk in 1 cup pear syrup
40
Transfer to a small heavy saucepan and scrape in seeds from vanilla bean, reserving pod for another use
41
Bring to a boil over medium heat, whisking, then cook, whisking, 2 minutes
42
Remove from heat and whisk in poire William and butter
43
Transfer to a bowl and cool completely, its surface covered
44
Whisk together egg yolks and cornstarch in a small bowl, then whisk in 1 cup pear syrup
45
Transfer to a small heavy saucepan and scrape in seeds from vanilla bean, reserving pod for another use
46
Bring to a boil over medium heat, whisking, then cook, whisking, 2 minutes
47
Remove from heat and whisk in poire William and butter
48
Transfer to a bowl and cool completely, its surface covered
49
Make glaze: Stir together poire William and gelatin in a very small bowl and let stand 1 minute
50
Bring remaining pear syrup to a boil in a very small heavy saucepan, then boil, if necessary, until reduced to about 1/3 cup
51
Stir in gelatin mixture until dissolved
52
Remove from heat
53
Remove side of tart pan
54
Whisk cooled pastry cream to loosen, then spread in shell
55
Stand pears upright on pastry cream, arranging them in 8 rows of 2 or 3
56
When glaze has cooled and thickened slightly (to speed cooling, set pan in an ice bath), brush it on pears
57
If glaze gels in pan, reheat very briefly
58
Stir together poire William and gelatin in a very small bowl and let stand 1 minute
59
Bring remaining pear syrup to a boil in a very small heavy saucepan, then boil, if necessary, until reduced to about 1/3 cup
60
Stir in gelatin mixture until dissolved
61
Remove from heat
62
Remove side of tart pan
63
Whisk cooled pastry cream to loosen, then spread in shell
64
Stand pears upright on pastry cream, arranging them in 8 rows of 2 or 3
65
When glaze has cooled and thickened slightly (to speed cooling, set pan in an ice bath), brush it on pears
66
If glaze gels in pan, reheat very briefly