Red Wine Pear Tart on Pastry Cream

For the dough, sieve the flour and salt onto a work surface and make a well in the middle. Put powdered sugar, butter, egg yolk and a little water in the middle and quickly knead everything into a smooth dough. Leave to rest in the refrigerator in cling film for 2 hours.

Roll out the dough and place in a greased tart pan - press down firmly on the edge. Place in the refrigerator for another 20 minutes.

In the meantime, preheat the oven to 200 ° C. Prick the dough base several times with a fork, cover with baking paper and bake for about 12 minutes, then reduce the temperature to 190 ° C, remove the baking paper and bake for 8-10 minutes until the base is lightly browned. Take the base out of the oven and let it cool down.

For the confectionery cream, bring the milk and cream with the sliced ​​vanilla pod to the boil, remove from the hotplate and cover for 30 minutes.

In the meantime, beat the egg yolks and sugar in a bowl until creamy, then stir in the sifted flour. Heat the milk-cream mixture and pour it slowly through a sieve into the egg mixture, stirring constantly with a whisk.

Return the mixture to the saucepan and simmer (do not boil!) For 2-3 minutes. Remove the saucepan from the hob, stir in the butter in cubes and let the cream cool in a bowl.

Preheat the oven to 130 ° C for the red wine pear. Carefully peel the pears without removing the stem, cut out the flower base in a wedge shape and replace it with a clove.

Put the pears in mason jars, distribute the spices, sugar and wine evenly between the jars. The pears must be completely covered with liquid. Cover with aluminum foil and put the jars in the oven at a moderate temperature for 3-4 hours. Then close tightly and store in a cool and dark place until opening.

Reduce the juice from the red wine pears in a syrupy manner and allow to cool. Spread the pastry cream on the cake base, place the pears on top and cover with the syrup.