Adorable Seckel pears are on display in this showpiece, but the essence of pear permeates the entire tart. Musky, honeyed Bartletts are juiced into white wine, creating a poaching liquid for the Seckels. Doubly infused with pear, that syrup becomes the base for the poire William–spiked pastry cream and glaze.
View more of our favorite recipes from this issue, and learn the story behind the Over the Top Thanksgiving menu in our series The Recipe.