Seckel Pear Tart with Poire William Cream

Seckel Pear Tart with Poire William Cream
Photo by John Kernick


  • 1 tablespoon poire William
  • 2 pounds Seckel pears
  • a 13-by 4-inch rectangular fluted tart pan with removable side
  • Sweet pastry dough
  • 2 ripe Bartlett pears
  • ¾ teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 1 ½ tablespoons cornstarch
  • + 8 more ingredients
    • pie weights or dried beans
    • a flour sack or linen cloth
    • ½ tablespoon unsalted butter
    • 2 tablespoons poire William (pear eau-de-vie)
    • ½ vanilla bean
    • 3 large egg yolks
    • ¾ cup sugar
    • 1 cup dry white wine

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

View full recipe at Epicurious


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