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1
Preheat the oven to 375.
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2
Spray an 11-inch tart pan with a removable bottom with vegetable oil spray.
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3
In a food processor, combine the flour with the sugar and salt and pulse once or twice until combined.
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4
Add the butter and pulse until it is the size of small peas.
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5
Lift the lid and sprinkle with the egg- yolk mixture.
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6
Pulse 5 or 6 times, until the dough is crumbly.
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7
Pour the dough into the prepared tart pan and press to form an even crust.
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8
Use a flat-bottomed glass dipped in flour to tamp it down.
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9
Bake the crust in the lower third of the oven for about 25 minutes, until it is golden brown.
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10
Lower the oven temperature to 350.
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11
In a large saucepan, combine the water with the wine, sugar, sage, cloves, cinnamon and vanilla bean and seeds and bring to a boil.
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12
Simmer for 5 minutes, then add the quartered pears.
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13
Cover with a large sheet of parchment paper and a lid slightly smaller than the saucepan and cook over moderate heat until the pears are just softened, 25 to 30 minutes.
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14
Using a slotted spoon, transfer the poached pears to a paper towel-lined plate and let cool slightly.
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15
Cut each wedge in half lengthwise.
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16
In a small skillet, cook the butter over moderate heat until golden brown and fragrant, about 4 minutes; pour browned butter into a small cup.
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17
In a medium bowl, using an electric mixer, beat the eggs with the sugar, vanilla seeds, orange zest and salt.
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18
Add the flour and beat at low speed until smooth.
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19
Add the brown butter and beat the filling at low speed until incorporated.
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20
Pour the filling into the baked crust.
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21
Arrange all but 3 of the pear wedges on the custard in a slightly overlapping circle, with the narrow ends pointing toward the center.
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22
Trim the remaining 3 pear wedges and arrange them neatly in the center.
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23
Place the tart pan on a baking sheet and bake for about 1 hour, until the custard is golden and set.
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24
Let the pear tart cool completely before serving.
