Name: Seckel Pear Tart with _Poire William_ Cream
Cook time: 1 1/2 hr
Total time: 3 1/2 (includes making pasty)
Yield: Makes 8 servings
Ingredients: Sweet pastry dough; 1 cup dry white wine; 2 ripe Bartlett pears; 3/4 cup sugar; 2 pounds Seckel pears (24 very small or 16 small); 3 large egg yolks; 1 1/2 tablespoons cornstarch; 1/2 vanilla bean, split lengthwise; 2 tablespoons poire William (pear eau-de-vie); 1/2 tablespoon unsalted butter; 1 tablespoon poire William; 3/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope); Equipment: a 13-by 4-inch rectangular fluted tart pan with removable side; pie weights or dried beans; a flour sack or linen cloth

Image may contain Plant Fruit Food Egg and Pear

photo by John Kernick

Adorable Seckel pears are on display in this showpiece, but the essence of pear permeates the entire tart. Musky, honeyed Bartletts are juiced into white wine, creating a poaching liquid for the Seckels. Doubly infused with pear, that syrup becomes the base for the poire William-spiked pastry cream and glaze.

Cooks notes:

•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.

Recipe notes

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