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Epicurious

Seckel Pear Tart with Poire William Cream

4.5

(16)

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.

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