1. Preheat oven to 375°F. 2. FOR TART DOUGH: 3. Combine butter + 1/4 cup sugar in med bowl, mix till well-blended & then mix in the flour. 4. Beat together vanilla + 2 eggs, add to flour mixture, mix till dough forms & chill for 10 minutes. 5. Grease & flour bottom of 9-in tart pan w/removable bottom. Roll chilled dough 1-in larger than pan. 6. Place dough in pan & press dough to sides of tart pan (It needs to come to the rim of the pan). Bake for 10 minutes. 7. FOR CUSTARD: 8. Combine yolks + 2 eggs, beat well & set aside. 9. Combine milk, cream + sugar & place in top of dbl-boiler. Cook over simmering water till temp reaches 140°F. 10. Remove from heat, add egg mixture (whisking constantly) & strain. 11. FOR TART ASSEMBLY: Arrange pear slices in tart shell. Pour custard mixture over pears till shell is almost full. Bake 25 min or till custard is set. Remove from heat & allow to stand for 30 minutes. 12. TO SERVE: Cook jam & wine in a sml saucepan to form glaze. Brush glaze over tart, cool completely & refrigerate till ready to serve. ---------------------------------------------------------------------------
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