I recommend using Delamain cognac when preparing the custard.For a sweeter pastry dough I substituted cream for the water.The original recipe calls for a combination of butter and shortening in the crust, however I prefer the taste of all butter pastry crusts and adjusted the recipe to reflect that.Do not overfill the tart shell with custard this could cause it to spill over the sides.Use a premium baking flour, like Bob’s Red Mill-an excellent organic choice for baking.They should be smooth and unblemished with their stems still attached. Be sure to select ripe pears that are firm but not rock-hard.They will remain firm and smooth throughout the process. The best pears to use for desserts are either Anjou or Bartlett for their texture.(Claudia Raschke) Tips For Making this Classic Dessert
