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Besh - Poached Pear And Browned Butter Tart Recipe

Ingredients

How to make it

  • Make the crust:
  • Preheat the oven to 375°.
  • Spray an 11-inch tart pan with a removable bottom with vegetable oil spray.
  • In a food processor, combine the flour with the sugar and salt and pulse once or twice until combined.
  • Add the butter and pulse until it is the size of small peas.
  • Lift the lid and sprinkle with the egg-yolk mixture.
  • Pulse 5 or 6 times, until the dough is crumbly.
  • Pour the dough into the prepared tart pan and press to form an even crust.
  • Use a flat-bottomed glass dipped in flour to tamp it down.
  • Bake the crust in the lower third of the oven for about 25 minutes, until it is golden brown.
  • Lower the oven temperature to 350°.
  • Meanwhile, poach the pears:
  • In a large saucepan, combine the water with the wine, sugar, sage, cloves, cinnamon and vanilla bean and seeds and bring to a boil.
  • Simmer for 5 minutes, then add the quartered pears.
  • Cover with a large sheet of parchment paper and a lid slightly smaller than the saucepan and cook over moderate heat until the pears are just softened, 25 to 30 minutes.
  • Using a slotted spoon, transfer the poached pears to a paper towel-lined plate and let cool slightly.
  • Cut each wedge in half lengthwise.
  • Make the filling:
  • In a small skillet, cook the butter over moderate heat until golden brown and fragrant, about 4 minutes; pour browned butter into a small cup.
  • In a medium bowl, using an electric mixer, beat the eggs with the sugar, vanilla seeds, orange zest and salt.
  • Add the flour and beat at low speed until smooth.
  • Add the brown butter and beat the filling at low speed until incorporated.
  • Pour the filling into the baked crust.
  • Arrange all but 3 of the pear wedges on the custard in a slightly overlapping circle, with the narrow ends pointing toward the center.
  • Trim the remaining 3 pear wedges and arrange them neatly in the center.
  • Place the tart pan on a baking sheet and bake for about 1 hour, until the custard is golden and set.
  • Let the pear tart cool completely before serving.
  • MAKE AHEAD:
  • The recipe can be prepared through Step 2 and stored in an airtight container for up to 2 days.
  • The finished pear tart can be stored in an airtight container overnight at room temperature.
  • SERVE WITH :
  • Pear flavors are common in white grape varieties from France's Rhone valley, particularly Roussanne, which makes it a natural complement to Besh's decadent pear and brown butter tart.
  • Recently, California's Bonny Doon Vineyard released the 2006 vintage of its Le Vol des Anges ("the Angel's Flight"), an ethereally aromatic Roussanne dessert wine that also pairs perfectly here.

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Reviews & Comments 2

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  • jovi_nutt 16 years ago
    This dessert not only looks pretty, I'll bet it tastes devine. Thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    juliecake ate it and said...
    Ooooh this is to just die for! I simply adore pears as well. Please send me a slice, now would be a good time! Our tastes are in sync aren't they. You may be interested in the macadamia tart I posted, lovely stuff.
    Was this review helpful? Yes Flag

The Cook

deliathecrone Johnston, SC

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