Cardamom-Pear Tart With Browned-Butter Custard

• Special Pate Sucree
• 1 3/4 cups organic unbleached flour
• 1/4 cup organic cane sugar
• 10 tablespoons tablespoons + 2 teaspoons unsalted butter, chilled
• 2 extra-large egg yolks beaten lightly
• 4 drops pure vanilla extract (I use Nielsen-Massey)
• 3 tablespoons cold water (or as much as you need)
• 1/8 teaspoon fine sea salt
• Filling and Assembly
• 1/2 teaspoon freshly ground cardamom
• 1 cup organic cane sugar
• 6 tablespoons organic unbleached flour
• 3 extra-large eggs
• 2 tablespoons Cognac
• 6 ounces (1 1/2 sticks) unsalted butter --use the best quality butter you can find, melted until it's dark brown (and smells like toasted hazelnuts)
• 2 large pears (Comice or Anjou, preferred)
• 1/8 teaspoon fine sea salt

1. 1.ty hand: Stir dry ingredients together with a fork. Drop in cut-up fat, and cut into flour with a pastry blender, fork, 2 knives, or with cool fingertips until fat particles are very small and thoroughly coated with flour. Gradually stir in liquid with a fork until dough holds together when squeezed with your fingertips. It is better to add a little too much liquid than not enough since slightly wet dough is easily rectified by the addition of more flour. Dough that is too dry will crack and crumble when it is rolled out. Gather into a ball, flatten into a disc about 3/4-inch thick, and refrigerate after wrapping well. "Resting" is necessary to allow the gluten to settle so your dough will roll out evenly and easily.
2. 1a.ty food processor: Using metal blade, add all dry ingredients to work bowl. Process for 2 seconds to blend. Add VERY COLD cut up fat. Process with about 8 short bursts, until fat is in small pieces, evenly distributed and well coated with flour. Position liquid over feed tube, turn machine on, and gradually pour liquid in until dough begins to come together, but before it forms a ball. Prepare for refrigeration as before.
3. See step 2 in the filling and assembly section.
4. Preheat the oven to 375 degrees F. Combine cardamom, sugar, flour, eggs and Cognac until well blended. Stir in browned butter. Set aside.
5. Divide dough into 2 or 3 pieces if it's still cold, and knead gently between hands until malleable. Roll the whole mass together out on a lightly floured surface. Carefully transfer into 11-inch tart pan. Refrigerate until pears are prepared.
6. Peel, quarter and core pears. Slice lengthwise in 1/4-inch slices, leaving them connected -- if possible -- at the "neck" end of the pears, and gently open into a fan shape. Arrange on the chilled crust to resemble a flower petal pattern. Pour custard over pears. Bake in the preheated oven about 1 hour, or until browned. Sprinkle with powdered sugar just before serving.
7. In season, red raspberries or tiny wild strawberries make a colorful garnish.

organic unbleached flour, cane sugar, egg yolks, drops pure vanilla, cold water, salt, filling, freshly ground cardamom, cane sugar, organic unbleached flour, eggs, cognac, butter, salt

Taken from food52.com/recipes/9208-cardamom-pear-tart-with-browned-butter-custard (may not work)