Spiced Maple Pear Tart

Occasionally I like to bake something a little more challenging. This recipe is one we really liked the flavor of and my kitchen smelled like autumn. Apples, spices and pears! You have to allow enough time for everything to chill and I took their recommendation to make it and chill overnight. The filling must chill for at least 4 hours, the poached pears for at least 2 hours, so you can see why I made it one day and served it the next.  Do Not top with pears until ready to serve. I think I am going to try the same recipe using apple slices instead of the pears and place them in circles on top of the filling. 

 Spiced Maple Pear Tart 

2 medium Bosc pears

1 cup apple juice

⅔ cup water

⅓ cup pure maple syrup

½ teaspoon maple extract

 1 cup all purpose flour

⅔ cup pecan halves

⅓ cup powdered sugar

½ cup cold butter, cut into 1 inch slices

½ cup granulated sugar

2 Tablespoons cornstarch (round the tablespoons up)

¼ teaspoon salt

¼ teaspoon ground cinnamon

⅛ teaspoon ground cloves

2 cups half and half

2 eggs lightly beaten

4 teaspoons finely chopped crystalized ginger

1 teaspoon vanilla

1 ½ teaspoons cornstarch

 Peel the pears, leaving the stems intact. Cut pears in half lengthwise. Use a melon baller or small spoon to remove cores from pears. In a saucepan combine apple juice, water, maple syrup and maple extract. Bring to boiling. Add pear halves. Return to simmering and simmer covered, for 15 to 20 minutes until pears are just tender. Remove from heat, transfer to bowl; cool slightly, cover and chill for at least 2 hours or over night. Preheat oven to 350°

 For crust; in a food processor process pecans until finely ground. Add flour and powdered sugar; process to combine. Add cold butter and process until mixture form fine crumbs. Dough will look dry. Press on bottom and 1 ½ inches up the sides of a 9 inch springform pan. Line with foil and bake for 15 minutes. Carefully remove foil and bake for 5 to 7 minutes more until edges are lightly brown. Cool on wire rack.

 For filling; in a heavy medium saucepan combine the granulated sugar, the 2 tablespoons cornstarch, the salt, cinnamon and cloves. Add half and half; stir to combine. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir about 1 cup into the lightly beaten eggs. Stir in the chopped ginger. Return to pan and cook and stir until bubbly, reduce heat and cook 2 minutes more. Stir in vanilla. Cool quickly in ice water, pour into cooled crust. and then press plastic wrap on surface and chill for at least 4 hours or over night.

  Remove pears from poaching liquid, set aside. Save ½ cup of poaching liquid and discard rest. Stir the 1 ½ teaspoons cornstarch into the liquid. Cook, stirring over medium heat until thickened and bubbly. Pour into small bowl, cover and cool to room temp. 

 To assemble; just before serving slice pear halves to but not through the top to form fans. Arrange pear fans in the center of the tart to form a circle, placing stem ends in center of tart, Drizzle cooled glaze evenly over top of tart. Using a sharp thin knife loosen sides from pan. Remove side of pan before serving.

To Make Ahead; Prepare as directed except chill 24 hours before assembling. Do not put pears on top till ready to serve.

Makes 10 servings.