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Ingredients

• CRUST:
• vegetable oil spray, such as canola
• 1 3/4 cups all-purpose flour
• 1/4 cup sugar
• Pinch of salt
• 1 1/2 sticks unsalted butter, cut into pieces and chilled
• 1 large egg yolk mixed with 4 tablespoons of ice water
• PEARS:
• 6 cups water
• 2 cups semidry white wine, such as Riesling
• 2 cups sugar
• 1 sage leaf
• 4 whole cloves
• One 3-inch cinnamon stick
• 1 vanilla bean, split and seeds scraped
• 4 bosc pears-peeled, quartered and cored
• FILLING:
• 4 tablespoons unsalted butter
• 2 large eggs
• 1/2 cup sugar
• 1/2 vanilla bean, split and seeds scraped
• 1/2 teaspoon finely grated orange zest
• Pinch of salt
• 1/4 cup all-purpose flour

Description

Chef Besh Says He Is Crazy About Winter Fruit And Loves Using It In This Brown Butter-custard Tart. He Sometimes Swaps The Pears For Apples Or Even Quince.

Group Recipes