Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
Prepare the Pâte Sablée: Combine flour and butter in a food processor. Pulse until sandy. Add powdered sugar and pulse. Add egg yolk and ice water, pulse until dough comes together. Flatten into a disc, wrap, and chill for 30 minutes.
Roll out the Pâte Sablée and press into the springform pan. Blind bake for 15 minutes, then cool.
In a bowl, combine the diced Pears with Lemon juice, Poire Williams, and Spice Mixture. Let macerate for 30 minutes.
Prepare the Crème Pâtissière: Heat milk in a saucepan. Whisk together sugar and cornstarch. Whisk in egg yolks. Slowly pour hot milk into egg mixture, whisking constantly. Return to saucepan and cook until thickened. Remove from heat, stir in butter, saffron infusion, and vanilla bean paste. Strain through a fine-mesh sieve.
Arrange the spiced Pears evenly over the baked Pâte Sablée.
Pour the Crème Pâtissière over the Pears.
Bake for 30-40 minutes, or until golden brown and the custard is set. Let cool completely before releasing from the pan.
Serve warm or at room temperature.
Ingredients
8
66 mediumHeirloom Pears-such as Seckel or Forelle, peeled, cored, and diced
2 tbsp30 mLLemon juice
2 tbsp30 mLPoire Williams eau-de-vie
1 tsp5 mLCeylon cinnamon
1/2 tsp2.5 mLFreshly grated nutmeg
1/4 tsp1.25 mLGround cloves
Pinch0.5 mLWhite pepper
1 1/2 cup360 mLAll-purpose flour
1/2 cup113 gUnsalted butter-very cold, cubed
1/4 cup50 gPowdered sugar
11 largeEgg yolk
2 tbsp30 mLIce water
1 1/2 cup360 mLWhole milk
1/2 cup100 gGranulated sugar
1/4 cup30 gCornstarch
44 largeEgg yolks
2 tbsp30 gUnsalted butter-cubed
1/4 tsp1.25 mLSaffron threads-infused in 1 tbsp warm milk
1 tsp5 mLVanilla bean paste
Equipment
9-inch springform pan
Food processor
Rolling pin
Saucepan
Whisk
Fine-mesh sieve
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
Prepare the Pâte Sablée: Combine flour and butter in a food processor. Pulse until sandy. Add powdered sugar and pulse. Add egg yolk and ice water, pulse until dough comes together. Flatten into a disc, wrap, and chill for 30 minutes.
Roll out the Pâte Sablée and press into the springform pan. Blind bake for 15 minutes, then cool.
In a bowl, combine the diced Pears with Lemon juice, Poire Williams, and Spice Mixture. Let macerate for 30 minutes.
Prepare the Crème Pâtissière: Heat milk in a saucepan. Whisk together sugar and cornstarch. Whisk in egg yolks. Slowly pour hot milk into egg mixture, whisking constantly. Return to saucepan and cook until thickened. Remove from heat, stir in butter, saffron infusion, and vanilla bean paste. Strain through a fine-mesh sieve.
Arrange the spiced Pears evenly over the baked Pâte Sablée.
Pour the Crème Pâtissière over the Pears.
Bake for 30-40 minutes, or until golden brown and the custard is set. Let cool completely before releasing from the pan.
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