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