1 1/4 cups unbleaced all-purpose flour or whole wheat pastry flour
1/2 teaspoon sea salt
6 tablespoons cold unsalted butter
1 ounce cream cheese
2 tablespoons maple syrup
2 tablespoons cold water
1/2 cup unbleaced all-purpose flour or whole wheat pastry flour
1/2 cup maple syrup
6 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled
1 teaspoon ground cinnamon
1 to 2 bosc pears, cut into 1/4” thick slices
- Preheat your oven to 375˚F.
- Make the crust: combine the flour and salt in a food processor or bowl. Cut or pulse in the butter and cream cheese until the mixture is in pea-sized pieces. Stir/pulse in maple syrup and just enough water for the dough to come together.
- Transfer the dough to a floured work surface and roll into a circle large enough to cover an 11-inch tart pan. Transfer and press the dough into the tart pan. Pierce the bottom with a fork and parbake the crust for 10 minutes, until it is lightly golden.
- To make the custard filling, combine the filling ingredients, through the cinnamon, in a blender and process until smooth. Lay the pears in the bottom of the parbaked crust, overlapping them slightly. Pour the custard filling over the pears and return the tart to the oven. Bake for 20 to 25 minutes, until the custard is set and lightly browned. Remove from oven, let cool, and transfer to the refrigerator until chilled. Sprinkle with extra cinnamon before serving.