YIELD: 2 (9-inch) tarts For the pears: 6 pears, firm but ripe 18 oz. white wine 18 oz. water 12 oz. sugar 1 lemon peel 1 vanilla bean For the filling: 6 oz. pistachios, blanched and peeled 6 oz. sugar ¾ oz. flour ½ tsp. salt 6 oz. butter, soft 3 eggs 2 oz. pistachios, chopped 2 unbaked tart shells 1.     Peel pears, cut into halves and remove the core. 2.     Combine wine, water, sugar and flavorings in a ...

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