Caramelized Pear and Pastry Cream Tart - Discover California Wines

Ingredients

• 2 cups (240g) all-purpose flour
• 1/4 teaspoon (2g) salt
• 6 ounces (180g) cold unsalted butter, cut into cubes
• 2 ounces (60g) cold shortening, cut into cubes
• 2 tablespoons (30ml) buttermilk (or heavy cream)
• 4 large Bosc pears, peeled, halved, and cored with a melon baller
• Juice of ½ a lemon
• ¼ cup (50g) light brown sugar
• ¼ teaspoon cinnamon
• 1 tablespoon (14ml) vanilla extract
• 1 tablespoon (14g) butter, cut into 8 small pieces
• 1/8 teaspoon coarse kosher salt
• 6 large egg yolks
• 1 cup (200g) sugar
• 3 tablespoons (22g) cornstarch
• 1 ½ cups (350ml) whole milk, scalded see note
• 2 teaspoons vanilla (10ml) vanilla extract
• 3 tablespoons (45g) unsalted butter