Roasted Pear Crème Brûlée Tart

Ingredients

• 0.3 cup brown sugar packed
• 0.3 cup butter chilled cut into small pieces
• 1 large eggs lightly beaten
• 3 tablespoons flour all-purpose
• 4 ounces flour all-purpose ()
• 0.3 cup granulated sugar 
• 1 tablespoon granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon ground nutmeg 
• 2 tablespoons ice water 
• 1 teaspoon juice of lemon fresh
• 2 cups milk 2% reduced-fat
• 2 medium pears cored peeled halved
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 4 inch vanilla pod split

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• wire rack
• plastic wrap
• baking pan
• blow torch
• tart form

Directions

1. Preheat oven to 45
2. To prepare pastry, place first 3 ingredients in a food processor; pulse to combine.
3. Add butter; pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add 2 tablespoons ice water through food chute, processing just until dough starts to come together. Turn dough out onto a piece of plastic wrap; press into a disk. Cover and chill 10 minutes in the freezer.
4. Place dough between 2 sheets of plastic wrap; roll dough into a 10-inch circle. Fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray; pierce dough with a fork.
5. Bake at 450 for 10 minutes or until lightly browned. Cool completely on a wire rack.
6. To prepare pastry cream, combine brown sugar, 3 tablespoons flour, and 1/8 teaspoon salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium-high heat until thick and bubbly (about 5 minutes), stirring constantly.
7. Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan; cook 2 minutes or until mixture reaches 185 and coats the back of a spoon, stirring constantly. Discard vanilla bean.
8. Spread pastry cream onto a baking sheet; cover entire surface with plastic wrap. Refrigerate 20 minutes or until chilled.
9. Spread pastry cream evenly into tart shell; cover and chill at least 2 hours or until set.
10. To prepare topping, combine juice, cinnamon, nutmeg, and pears; toss well to coat.
11. Place pears, cut side down, in an 11 x 7inch baking dish coated with cooking spray.
12. Bake at 450 for 45 minutes or until tender. Cool completely; thinly slice.
13. Place on paper towels; pat dry with additional paper towels. Arrange the pear slices spoke-like over pastry cream. Cover and chill at least 30 minutes.
14. Sprinkle 1/3 cup granulated sugar evenly over pears, leaving a 1/2-inch border. Holding a kitchen blowtorch about 2 inches from the top of custard, heat the sugar, moving the torch back and forth, until the sugar is melted and caramelized (about 3 minutes).
15. Serve immediately.