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

See Related Recipes and Cooking Tips

49 Ways to Cook With Pears
These recipes prove the fall fruit is more than just an apple also-ran.
7 Types and Varieties of Pears, Plus Delicious Pear Recipes
Learn all about pear varieties and how to use them in the kitchen!

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.

Recipe notes

49 Ways to Cook With Pears

7 Types and Varieties of Pears, Plus Delicious Pear Recipes