Madiran Tart With Wine-Soaked Pears

• 1 bottle plus 3/4 cup Madiran or other strong red wine
• 1 cup granulated sugar
• Zest of 1 orange
• Zest of 1 lemon
• 1 cinnamon stick
• 2 vanilla beans, scraped
• 8 ripe but firm medium-size pears, like Forelle or Bartlett, peeled, vertically cut in two and cored
• 12 tablespoons soft unsalted butter
• 1/2 cup confectioners' sugar
• 2 tablespoons finely ground almonds
• 2 eggs
• 1 1/2 cups flour, plus flour for rolling
• 2 egg yolks

1. Pour wine into a 4-quart saucepan, add 2/3 cup water, 1/3 cup sugar, citrus zests, cinnamon and half the vanilla scrapings (discards bean pods).
2. Bring to a boil, remove from heat, and add pears.
3. Transfer to a bowl, cover and refrigerate 48 hours.
4. Place 2 cups of the wine marinade in a saucepan, and boil until reduced to 3/4 cup.
5. Set aside.
6. Cream 7 tablespoons butter, confectioners' sugar and almonds together.
7. Lightly beat one egg, add to butter mixture, then fold in flour and remaining vanilla bean scrapings.
8. Dough should be soft but not sticky.
9. Form into a ball and flatten into a disk, dust with a little flour, and chill 45 minutes.
10. Heat oven to 350 degrees.
11. Roll out pastry on a floured board, lightly dusting surface with a little flour as you roll.
12. Line a 9-inch tart pan with pastry, line with foil and pastry weights, and bake 10 minutes.
13. Remove weights and bake 10 minutes longer.
14. Remove from oven and set aside.
15. Reduce heat to 300 degrees.
16. In heavy saucepan beat remaining granulated sugar, remaining egg and egg yolks together until thick and light.
17. Whisk in the 3/4 cup wine, and cook over medium-low heat, stirring constantly with a wooden spoon, until steam just begins to rise and mixture thickens to consistency of custard sauce.
18. Do not overcook or eggs will curdle.
19. Remove custard from heat and beat in remaining butter a little at a time.
20. Pour into tart shell and bake 40 minutes, until set.
21. Set aside until cooled to room temperature, then chill at least two hours.
22. Drain pears.
23. Slice thinly and rearrange on top of tart and serve, with remaining pears and wine sauce alongside.

madiran, sugar, orange, lemon, cinnamon, vanilla beans, bartlett, butter, sugar, ground almonds, eggs, flour, egg yolks

Taken from cooking.nytimes.com/recipes/7251 (may not work)