Poached Pear and Almond Tart | America's Test Kitchen

Ingredients

• 1 bottle white wine (750 ml)
• 2/3 cup granulated sugar (about 4 1/2 ounces/128 grams)
• 2 tablespoons lemon juice from 1 lemon plus 4 or 5 large strips zest removed with vegetable peeler
• 3 inch piece cinnamon stick
• 15 whole black peppercorns
• 3 whole cloves
• 1/8 teaspoon table salt
• 1/2 vanilla bean , slit in half lengthwise (optional)
• 4 ripe but firm pears (about 8 ounces each), preferably Bosc or Bartlett
• 1 large egg yolk
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces/213 grams)
• 3/4 cup confectioners' sugar (3 ounces/85 grams)
• 1/4 teaspoon table salt
• 10 tablespoons unsalted butter (1 1/4 sticks), very cold, cut into 1/2-inch cubes
• 4 ounces (113 grams) blanched slivered almonds (1 cup)
• 1/2 cup granulated sugar (3 1/2 ounces/99 grams)
• 1 large egg
• 1 large egg white
• 1/2 teaspoon almond extract
• 6 tablespoons unsalted butter , cut into 6 pieces and softened to room temperature
• 1/4 cup apple jelly