Seckel Pear Tart with Poire William Cream

Name: Seckel Pear Tart with Poire William Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 ripe Bartlett pears; 2 Tbsps cornstarch; 237 milliliters dry white wine; 3 larges egg yolks; 1 teaspoons unflavored gelatin (from a 1/4-ounce envelope); 907 grams Seckel pears (24 very small or 16 small); 177 milliliters sugar; 1 Tbsps unsalted butter; 1 vanilla bean, split lengthwise

Seckel Pear Tart with Poire William Cream might be just the dessert you are searching for. This gluten free recipe serves 8. One serving contains 226 calories, 2g of protein, and 3g of fat. 1 person found this recipe to be flavorful and satisfying. If you have seckel pears, cornstarch, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Roll out dough on a floured surface with a floured rolling pin into a 20-by 8-inch rectangle, reflouring surface as necessary.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Transfer to tart pan, gently fitting dough into pan without stretching. Trim overhang to 3/4 inch, cutting off corners. Fold overhang inward to reinforce side, then trim flush with edge of pan. Reserve excess pastry for another use if desired. Prick bottom of tart shell all over with a fork and chill until firm, about 30 minutes.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Frying Pan

Preheat oven to 375°F with rack in middle.

Equipment you will use

Oven

Line shell with foil and fill with pie weights, then bake until sides are set, about 20 minutes.

Equipment you will use

Oven

Aluminum Foil

Remove foil and weights and bake shell until golden brown all over, 15 to 20 minutes more. Cool completely in pan.

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Put wine in a wide 4-quart pot and set a sieve lined with dampened flour sack cloth over it. 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. Discard solids remaining in cloth.

Ingredients you will need

Bartlett Pear

All Purpose Flour

Juice

Wine

Equipment you will use

Box Grater

Sieve

Frying Pan

Pot

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.

Ingredients you will need

Sugar

Water

Wine

Equipment you will use

Frying Pan

Carefully peel Seckel pears, leaving stems intact, then core through bottom with tip of vegetable peeler or a small knife to remove seeds.

Ingredients you will need

Vegetable

Pear

Seeds

Equipment you will use

Peeler

Knife

Bring wine mixture to a boil, stirring until sugar has dissolved, then add pears, in 1 layer if possible. Simmer, tightly covered, turning occasionally, until tender, about 20 minutes. Carefully transfer pears with a slotted spoon to a rack set over a 4-sided sheet pan to drain and cool, standing them upright.

Ingredients you will need

Pear

Sugar

Wine

Equipment you will use

Slotted Spoon

Frying Pan

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.

Ingredients you will need

Pastry Cream

Syrup

Pear

Equipment you will use

Frying Pan

Whisk together egg yolks and cornstarch in a small bowl, then whisk in 1 cup pear syrup.

Ingredients you will need

Corn Starch

Egg Yolk

Syrup

Pear

Equipment you will use

Whisk

Bowl

Transfer to a small heavy saucepan and scrape in seeds from vanilla bean, reserving pod for another use. Bring to a boil over medium heat, whisking, then cook, whisking, 2 minutes.

Ingredients you will need

Vanilla Bean

Seeds

Equipment you will use

Whisk

Sauce Pan

Remove from heat and whisk in poire William and butter.

Ingredients you will need

Butter

Equipment you will use

Whisk

Transfer to a bowl and cool completely, its surface covered.

Equipment you will use

Bowl

Stir together poire William and gelatin in a very small bowl and let stand 1 minute.

Ingredients you will need

Gelatin

Equipment you will use

Bowl

Bring remaining pear syrup to a boil in a very small heavy saucepan, then boil, if necessary, until reduced to about 1/3 cup. Stir in gelatin mixture until dissolved.

Ingredients you will need

Gelatin

Syrup

Pear

Equipment you will use

Sauce Pan

Remove from heat.

Remove side of tart pan.

Equipment you will use

Tart Form

Whisk cooled pastry cream to loosen, then spread in shell. Stand pears upright on pastry cream, arranging them in 8 rows of 2 or

Ingredients you will need

Pastry Cream

Spread

Pear

Equipment you will use

Whisk

When glaze has cooled and thickened slightly (to speed cooling, set pan in an ice bath), brush it on pears. If glaze gels in pan, reheat very briefly.

Ingredients you will need

Glaze

Pear

Ice

Equipment you will use

Frying Pan

•Tart shell can be baked 1 day ahead and kept (covered once cool) at room temperature.•Seckel pears can be poached 1 day ahead and chilled, loosely covered.•Pastry cream can be made 1 day ahead and chilled, its surface covered. •Assembled tart can be kept at room temperature 1 hour or chilled 4 hours.

Ingredients you will need

Pastry Cream

Pear