Poached Pear and Almond Tart

Name: Poached Pear and Almond Tart
Yield: Serves 10 to 12 (Makes one 11-inch tart)
Ingredients: 1 bottle, white wine (750 ml); 2/3 cup, granulated sugar (about 4 1/2 ounces/128 grams); 2 tablespoons, lemon juice from 1 lemon plus 4 or 5 large strips zest removed with vegetable peeler; 3 inch piece, cinnamon stick; 15 , whole black peppercorns; 3 , whole cloves; 1/8 teaspoon, table salt; 1/2 , vanilla bean, slit in half lengthwise (optional); 4 , ripe but firm pears (about 8 ounces each), preferably Bosc or Bartlett; 1 , large egg yolk; 2 tablespoons, heavy cream; 1/2 teaspoon, vanilla extract; 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces/213 grams); 3/4 cup, confectioners' sugar (3 ounces/85 grams); 1/4 teaspoon, table salt; 10 tablespoons, unsalted butter (1 1/4 sticks), very cold, cut into 1/2-inch cubes; 4 ounces (113 grams), blanched slivered almonds (1 cup); 1/2 cup, granulated sugar (3 1/2 ounces/99 grams); 1/8 teaspoon, table salt; 1 , large egg; 1 , large egg white; 1/2 teaspoon, almond extract; 1/2 teaspoon, vanilla extract; 6 tablespoons, unsalted butter, cut into 6 pieces and softened to room temperature; 1/4 cup, apple jelly

Desserts or Baked Goods
Fruit
Fruit Desserts
Tarts

Appears in Cook's Illustrated September/October 2002

A soggy crust, sodden filling, and lackluster pears often afflict this French classic. Made right, it's the perfect marriage of flavors and textures.

SERVES 10 to 12 (Makes one 11-inch tart)

TIME 2¾ hours, plus 1 hour chilling, 30 minutes freezing, and 3½ hours cooling

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