It would even require us to buy a new, rectangular tart pan, if we wanted to follow the instructions exactly (although we're pretty sure you could nestle those seckels in a round tart pan). And we might spend half our day blind baking our tart crust, coring the pears from the bottom while leaving the stems intact, waiting for glaze to cool...
But the layers of pear flavor—the seckel pears are poached in wine plus the juice of Bartlett pears and the pastry cream and glaze are both spiked with Poire William—just sounds irresistible.
What do you think? Could this be a show stopper on your holiday table?
- Get the recipe: Seckel Pear Tart with Poire William Cream, from Gourmet
(Image: John Kernick for Gourmet)