I learned the technique of browning the butter for the custard in a fruit tart in my first professional pastry class. Combined with the freshly ground cardamom (very important) in this pear tart, it creates an unexpected warmth and depth of flavor. The positioning of the pears on the tart shell makes it pleasing to the eye, as well. For the crust, I have included both the “By Hand” method and the food processor method for the dough. Try them both and see which suits you best. - ChefJune <br /> <br />There are a couple of smarty-pants tricks to make this tart sublime: 1) grind cardamom pods fresh for a real pop of flavor, and 2) be sure to let your unsalted butter get brown enough that you can smell the nuttiness, then get it off the heat at once. Be advised also that salted butter will not brown.

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