|9 inch pastry crust||1 (Rich Crust)|
|Sugar||1 1⁄2 Tablespoon|
|Water||250 Milliliter (1 Cup)|
|Pears||1 1⁄2 Pound, peeled, quartered and cored (700 Grams)|
|Cream||315 Milliliter (1 1/4 Cup)|
|Preserved ginger||2 Tablespoon, chopped|
|Split blanched almonds||1 Tablespoon, toasted|
Preheat the oven to 425 °F (220°C).
Roll out the pastry dough, line a 9-inch (23-cm) pie pan with it and bake unfilled.
Reset the oven to 325°F (170°C).
Dissolve 1 tablespoon of the sugar in the water in a saucepan.
Add the pears and poach them gently for 12 minutes or until just tender.
Remove the pan from the heat and let the pears cool in the syrup.
Scald the cream and the vanilla bean and set aside for 10 minutes.
Remove the vanilla bean.
Beat the egg yolks with the cornstarch and the remaining sugar.
Stir in the hot cream.
Drain the pears and arrange them in the pie shell.
Sprinkle the chopped ginger over them.
Strain the custard over the pears.
Bake the tart for 45 minutes or until the custard is lightly set.
Sprinkle the almonds over the top and serve warm.