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1
Make the tart crust (can be done a day ahead). Preheat the oven to 375 degrees F and butter an 11 inch removable bottom tart pan.
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2
Combine the flour, sugar and salt in a food processor and pulse a few times, until combined. Add in the butter, pulsing until the mixture resembles small peas. Pour in the egg yolk-water mixture, pulsing until the dough is crumbly. Add more flour if it is too wet.
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3
Press the dough into the tart pan, making an even crust. Tamp it down with a glass. Pierce the crust with a fork a few times and chill for 15-20 minutes.
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4
Bake for about 25 minutes, until the crust is set and golden brown. Lower the oven temperature to 350 degrees F.
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5
In a large pot, combine the water, wine, sugar, cloves, cinnamon stick, sage leaf, and vanilla extract. Bring to a boil and simmer for a few minutes before adding the pears. Cover the pot with parchment paper and a lid, cooking over medium heat for about 25 minutes (until the pears are soft, but not falling apart.
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6
Remove the pears from the pot with a slotted spoon and cut the quarters in half.
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7
Now make the filling by cooking the butter in a small pot over medium heat for about 4 minutes (until golden brown, and giving off a nutty aroma). Pour into a cup.
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8
Whisk the eggs with the sugar, vanilla, zest and salt. Add in the flour, beating until smooth. Next, add the butter, beating until incorporated.
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9
Pour the filling into the crust and arrange the pears in a circle on top, with the thin ends pointing towards the center. Cut a few wedges in half and arrange in the middle.
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10
Bake for about an hour to hour and fifteen minutes, until the custard is set, and golden. Dust with powdered sugar, once the tart has cooled. Serve with a scoop of ice cream.
