Ingredients

Brown Butter Filling:

6 Tablespoons butter

2 eggs

½ cup sugar

¼ cup flour

pinch of salt

vanilla extract

1. Cook butter over medium heat until browned.
2. Remove from heat and set aside to cool.
3. Allow the burned fat solids to settle at the bottom of the pan.
4. In a mixer with the whip attachment, beat the sugar, eggs, and vanilla for about 5 minutes on medium speed.
5. Reduce the speed to low, add the flour and salt and mix till incorporated.
6. Slowly add the browned butter.

Pears

4 pears, peeled, quartered, and cored

4 cups water

3 cups sugar

juice of 1 lemon

2 teaspoons vanilla extract

1 ounce fresh ginger, sliced

1 cinnamon stick

1. Place the water, ginger, sugar, lemon juice, vanilla,  and cinnamon stick in pot.
2. Bring poaching liquid to a boil then reduce heat to simmer.
3. Poach pears for about 10 minutes, just until tender.
4. Using a slotted spoon, remove the pears and cool on a paper-towel lined plate.
5. Slice each pear into desired size.
   1. This could also depend on whether you are preparing a full tart or individual tartlets.
      1. For a full tart, cut each quarter in half lengthwise, then in half again.
      2. For tartlets, slice the pears down their width and fan them inside of each tartlet.

Directions

Pour the prepared brown butter filling in each prepared tart shell.

Arrange the pear slices as desired, overlapping slightly.

For individual tarts: Bake at 350°F for 25 to 30 minutes.

For whole tart:  Bake at 350°F for 40 to 45 minutes.

Recipe courtesy of Chef Charlin of Mulvaney’s