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1
To make Dough: Place flour, salt and sugar in mixing bowl, and mix 30 seconds.
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2
Add cold butter, and cut into pieces with cheese slicer or sharp knife.
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3
Place in blender, and process 10 to 20 seconds, or until mixture resembles coarse meal.
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4
Add ice water, a little at a time, until dough sticks together slightly but is not sticky.
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5
If crumbly, add more water.
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6
Place 2 pieces plastic wrap in crisscross fashion on work surface, and place dough in center of wrap.
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7
Flatten dough with hand and fist to form flat circle, and wrap up in plastic wrap.
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8
Place on flat, round metal pan, and refrigerate at least 1 hour.
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9
To make Custard: Scald milk in saucepan over medium heat, and add vanilla and orange blossom water.
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10
Combine sugar, flour and eggs in mixing bowl, and beat until mixture is light and creamy.
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11
Add scalded milk gradually, and stir well.
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12
Return mixture to saucepan, and cook, stirring constantly, until mixture comes to a boil, making sure milk does not scorch.
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13
Remove from heat, but continue to stir to prevent crusting.
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14
Let cool thoroughly before filling tart crust.
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15
Preheat oven to 400F.
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16
Lightly butter or spray 11-inch tart pan with nonstick cooking spray.
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17
Place chilled dough on floured work surface, and roll to about 1/8-inch thick.
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18
Measure size of dough by placing tart pan on rolled dough, and trim to size, leaving about 1 1/2 inches overlap.
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19
Fold dough in quarters, and center on tart pan.
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20
Form crust edge by crimping dough with thumb and forefinger.
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21
To make Filling: Bring water, sugar and vanilla to a boil in large saucepan, and cook 5 minutes, or until syrupy.
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22
Meanwhile, peel, halve and core pears.
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23
Poach pears cored side up in syrup about 5 minutes, or until just tender.
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24
Turn over, and cook 5 minutes more.
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25
Remove from heat, and place in large container.
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26
Continue cooking syrup until reduced by half.
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27
Pour over pears, cover and refrigerate until cool, preferably several hours.
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28
Just before baking, drain pears thoroughly on paper towels.
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29
Place aluminum foil on dough and weight it with dried beans.
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30
Bake 10 minutes.
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31
Reduce heat to 375F.
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32
Remove beans and foil.
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33
Using egg wash, paint edges of tart.
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34
Bake 15 to 18 minutes, or until light golden.
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35
Spoon cooled custard in tart shell, and place poached pear halves on top, small end toward center.
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36
Place 1 pistachio half on each pear half, and serve.
