Chantilly Cream and Saffron Pear Tart

Ingredients

Instructions

1. 1 In a large bowl, combine sifted flour, cubed butter, granulated sugar, and salt. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
2. 2 Add ice water gradually, one tablespoon at a time, mixing just until the dough starts to come together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
3. 3 Preheat the oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch tart pan. Trim the edges and prick the bottom with a fork.
4. 4 Bake the crust for 15 minutes, then remove and let it cool slightly.
5. 5 In a saucepan, combine sliced pears, sugar, saffron, water, and lemon juice. Cook over medium heat until pears are tender and syrupy, about 10 minutes. Allow to cool.
6. 6 For the Chantilly cream, whip the heavy cream, powdered sugar, and vanilla extract together in a chilled bowl until soft peaks form.
7. 7 Arrange the saffron pears evenly over the baked tart shell. Spoon the Chantilly cream over the pears and gently spread to cover.
8. 8 Chill the tart in the refrigerator for at least 1 hour before serving.