The poached pears, pastry cream and tart shell can all be prepared 1 day ahead. Cover and refrigerate the pears and pastry cream.

Tart Shell

• 2 cups all purpose flour
• 8 tablespoons butter (1 stick)
• Dash of salt
• 6 tablespoons water

1. In a food processor, mix flour, butter, and salt on pulse until pieces are the size of small peas. Add water and mix until dough turns into a ball. Remove from processor and dust with flour.

2. Wrap in wax paper and refrigerate for 30 minutes to 1 hour. If the dough is sticky, knead once or twice before refrigerating.

3. Preheat oven to 400 F.

4. To use, roll out on wax paper, put in tart pan, and place pie weights on top of pastry to prevent pie from rising.

5. Bake in oven for 30 - 40 minutes or until golden brown.

Pastry Cream

• 1 cup milk
• 1 vanilla bean
• 3 large egg yolks
• 4 tablespoons sugar
• 4 tablespoons cornstarch
• Grated peel of 1/4 lemon

1. To make the filling, combine the milk and vanilla bean in a small saucepan. Cook over low heat until nearly boiling, approximately 5 minutes. Cool slightly. Remove the vanilla bean, split open lengthwise, and scrape seeds into milk, discarding bean.

2. In a bowl, whisk together the egg yolks and sugar, until light and fluffy. And cornstarch. Pour the warm milk into the egg mixture, whisking constantly.

3. Place the bowl over a pan of simmering water and cook, stirring frequently, until thick enough to coat a spoon. Remove from the heat, pour into a glass mixing bowl, and mix 1 minute longer to accelerate the cooling process. Add lemon peel and set aside to cool further.

Filling

• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1 cup dry red wine
• 1 cup water
• 4 medium pears, peeled, halved and cored
• 1/4 cup currant jelly

1. In a large saucepan, combine the sugar, lemon juice, wine and water and bring to a boil. Add the pears then reduce the heat, cover and simmer until they are tender, about 10 minutes. Remove the pears from the syrup and set aside to cool. Reserve 2 tablespoons of the syrup.

2. Spread the pastry cream evenly over the tart shell.

3. With cut side down, thinly slice each pear half crosswise. With your hand or the flat side of a large knife, press each pear half to fan out the slices. Slide the knife or a thin spatula under each pear half and carefully transfer the slices to the pastry cream, retaining their pear shape and arranging them spoke fashion with the small ends toward the center.

4. In a small saucepan, combine the currant jelly and the reserved pear liquid. Stir over medium heat until the jelly is melted. Brush the mixture over the tart.

Other Fruit Recipes

Apple Pie and Whipped Cream
Apple Tarte Tatin
Berry Clafoutis
Blueberry Cobbler
Key Lime Pie
Pistachio Cheesecake
Raspberry Tart