- 4 cups water
- 1 1/4 cups sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 kg firm but ripe Bosc pears, peeled (each about 7 ounces)
- 1/2 cup powdered sugar
- 1/4 cup blanched slivered almonds
- 1/4 teaspoon salt
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
- 1 large egg yolk
- 1 1/4 cups all purpose flour
1 litre milk
100 g flour
200 g sugar
1 package vanilla sugar
Bring 4 cups water, sugar, and lemon juice to boil in a large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
For the crust:
Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
For the cream filling:
Mix egg yolk and sugar. Add flour to egg and sugar mixture. Pour the half of the milk over egg mixture and stir until everything becomes homogen. Flavour milk with vanilla aroma. Add the rest of the milk and cook under luke warm temperature until cream starts to ticken.
Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
Spread cream filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.