By Sophie Daniels — Photographed by Jazz Martin

Serves 6 – 8

For Dough:

• 1 ¼ cups all purpose flour
• 1 large egg beaten in a small bowl
• 3 tablespoons unsalted butter, softened
• 3 tablespoons vegetable shortening (such as Crisco)
• 2 tablespoons hot milk
• 1 tablespoon baking power
• 1 tablespoon sugar
• pinch salt

For Filling:

• 4 firm but ripe D’Anjou Pears
• 4 tablespoons honey
• 1 whole fresh vanilla bean
• 10 cardamum pods, (found at specialty spice shops)
• 1 teaspoon vanilla bean extract
• 2 tablespoons salted butter, cut into pieces

Preheat oven to 425 degrees. Put all the dough ingredients, except the hot milk, into a bowl. Stir well with a wooden spoon until the mixture starts to combine. Add the hot milk and stir until well mixed, but work dough as little as possible. Place the soft dough in a 9 inch pie plate, or fluted metal quiche pan using ones fingers, (use a bit of extra flour on hands if dough sticks), press dough into the pan until it covers the bottom and sides.

Meanwhile, cut vanilla in half lengthwise, and then into 1 inch pieces. Add vanilla bean pieces and cardamom pods to honey and heat on low for 20 minutes in a small saucepan. Once removed from heat, strain to remove solids. Next, slowly stir in butter, a few pieces at a time, and vanilla bean extract.

Peel, core and halve the pears. Cut each half into 6 slices and fan out wedges on the dough like a wheel, making one concentric circle, followed by another, until all dough is covered with pear slices.

Even pour honey mixture over entire tart. Bake for approximately 45 minutes, or until crust is golden brown.

Moscato (MA-ska-toe), as it is know in Italy, is a member of the Muscat family. In fact, Moscato di Canelli and Muscat Blanc are the two most desirable grapes of this vinifera as they produce wines with great aromatic intensity.

Perhaps the oldest of all domesticated grapes varieties, Moscato/Muscat can be found growing all over the world. It is used to produce wines ranging from sweet and fortified, to floral and dry; which may be still or sparkling, or somewhere in the middle. But the unmistakable aromatic profile is striking, and it is among the only wines to truly taste as the grape does when picked fresh from the wine.

Its perfume is a dizzying mix of floral components, such as roses, orange blossom and honeysuckle, spice notes, such as clove and nutmeg, and luscious fruits, such as ripe peaches and pears.

On the palate exuberant flavors of lichee fruit, honey or apricot may mingle with hints of candied pineapple. Because the flavors are predominantly sweet, Moscato/Muscat is most often served as a dessert wine; and one of the best examples of this is Moscato d’Asti, from the Piedmont region of Italy.

Low in alcohol and frizzante, Moscato d’Asti will tickle the tongue with a slight effervescence, show sweetness through the mid palate, and should finish with a bit of refreshing acidity. The pale golden hue and gentle bubbles make this wine a natural during the holidays!

Try serving it when guests are first arriving, as a festive way to welcome them to the celebration. It pairs remarkably well with a variety of h’ordeuvres, as the salt in savory bites will bring out its vibrant grapey quality.

It naturally pairs well with dessert, such as the classic Italian Pannetone, fresh fruit, or light pastries. This year, try it with the Vanilla Scented Pear Tart to harmonize with its inherent spicy and fruity characteristics.