Seckel Pear and Cinnamon Cream Tart
1/2 pkg of puff pastry
flour to roll out
1 quantity of pastry cream made with an extra egg yolk
1/2 tsp cinnamon
1/4 cup maple syrup
1 cup ruby port
2 cups red wine
1 tsp cinnamon
1/2 cup brown sugar
Heat port, wine, about 1 cup water, cinnamon, sugar, and a pinch of salt in a sauce pan. Peel the pears leaving the stem intact. Gently place in the simmering liquid. Simmer until pears are tender - about 20 minutes depending on ripeness. Remove from the poaching liquid and let cool.
Strain the liquid, bring back to a boil and reduce to about 1 1/2 cups, it should have a consistency of maple syrup.
Roll out puff pastry until about 1/4 inch thick, dusting with flour as needed. Cut in half to form 2 rectangles. Cut a smaller rectangle out of one of the halves, leaving a "picture frame" border. Beat egg with water to make an egg wash. Place the larger rectangle on a cookie sheet lined with parchment paper, brush with egg wash. Top with the border and brush the egg border with egg wash. Refrigerate for at least half an hour.
Preheat the oven to 375 degrees.
Add cinnamon and maple syrup to the pastry cream. Add the pastry cream to the tart, avoiding the border. Add the pears on top. Bake for about 30-45 minutes until the puff pastry has lightly browned.
Let cool before dusting with powdered sugar and drizzling with spiced port reduction.