Chantilly Cream and Saffron Pear Tart

Ingredients

• 2 cups flour, sifted
• 1 cup unsalted butter, cold, cubed
• 1 cup granulated sugar
• 1 teaspoon salt
• 3 tablespoons ice water

• 3 medium pears, peeled, cored, and sliced
• 1 cup sugar
• 1 teaspoon saffron threads, crushed
• 1 cup water
• 1 tablespoon lemon juice

• 1 cup heavy cream
• 2 tablespoons powdered sugar, sifted
• 1 teaspoon vanilla extract

Method

1. 01
   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. 02
   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. 03
   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. 04
   Bake the crust for 15 minutes, then remove and let it cool slightly.
5. 05
   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. 06
   For the Chantilly cream, whip the heavy cream, powdered sugar, and vanilla extract together in a chilled bowl until soft peaks form.
7. 07
   Arrange the saffron pears evenly over the baked tart shell. Spoon the Chantilly cream over the pears and gently spread to cover.
8. 08
   Chill the tart in the refrigerator for at least 1 hour before serving.