Poached Anjou Pear Tart

Oh my lord this tart is good, so good that after making it the first time, I was making it like every weekend. Fattiness increased--> self-esteem slightly decreased--> more tarts made as comfort food. See how this is a viscious cycle?

First the pears:

1) Boil 3 large anjou pears completely submerged in water with whatever spices you want, vanilla, cardamon, cinnamon, cloves, etc. They are ready when the skins, which were green, turn a light yellow brown and if the skin comes off when you touch it. You don't want to remove the skin too soon before the dough is done because the pear flesh will brown. When you are ready for the pears, peel the skin with your fingers, a knife is too hard and will go right through the flesh of the fruit. Cut 1/2 inch slivers, removing core.

• 
  
• The pastry dough for a 9- inch tart!
• 
  
• 2) In a food processor, pulse together 1 cup all-purpose flour, 1/4 teaspoon salt, 1 teaspoon sugar and 1/2 cup of softened unsalted butter cut into small pieces. The dough should be crumby. Don't let it become completely smooth. Stir in enough cold water about 3 TB to pull the dough together. Shape into a disc (so that it's easier to roll out later) and wrap in plastic wrap and let rest in the refrigerator for 15-20 minutes. Preheat oven to 350.

3) Roll out pastry dough into a circle that it is about 10-12 inches wide. You can arrange the pears in anyway you want, just leave room for the crust. I'm not sure how to explain the method of folding the dough to achieve the twisted crust pictured about, but you can also just roll the dough over the pears, pinch together loose areas and use a fork tines to add a notched decoration on the crust. Sprinkle the entire tart with sugar. Pop in oven until golden brown. To get the glazed crust as pictured without using a torch, add extra sugar on the crust and after the tart is done baking, put the broiler on and quickly broil the tart so the sugar melts and crystalizes. You must be attentive at this step as you may easily burn your beautiful tart!

Most importantly have fun!