Add <quantity>340<unit>g</unit></quantity> of all-purpose flour and <quantity>5<unit>g</unit></quantity> of salt to a container. Mix to combine

Cut <quantity>285<unit>g</unit></quantity> of unsalted butter into medium cubes

Toss the butter in the all-purpose flour until well coated

Place in the freezer for 30m to freeze it

Place half of the butter mixture in a food processor and pulse 5-10 times until the butter ranges from pea-sized to marble-sized. Do not over process. Remove and repeat with the other half

Transfer to a large mixing bowl

Add <quantity>1<unit>cup</unit></quantity> of ice cubes and <quantity>230<unit>ml</unit></quantity> of water to a container with a spout. Stir to chill completely

Gradually add <quantity>150<unit>ml</unit></quantity> of water, straining the ice. Quickly toss the dough in between each addition, until it's mixed but crumbles easily

Place <quantity>¼</quantity> of the crumbled dough over a large sheet of cling film

Wrap the dough with the cling film, pressing down to remove the air. Repeat three times with the remaining dough

Roll the dough, flattening it into a <quantity>½<unit>in</unit></quantity> thick square. If there is air built up, poke a small hole to release it

Place the dough in the refrigerator, unstacked, for 30m to firm

Unwrap the dough and stack them on a floured work-surface. Dust the top with more all-purpose flour

Press lightly with your hands, then roll out with a rolling pin, occasionally turning the dough

Flip the dough and roll it into a <quantity>1<unit>inch</unit></quantity> thick square, occasionally turning it

Fold the dough in each direction to mark it, then cut it along the lines

Stack the quarters and wrap them in cling film

Roll out the wrapped dough into a <quantity>1<unit>in</unit></quantity> thick square. Poke a small hole to release any air

Place the dough in the refrigerator for 30m to firm

Place the dough on floured surface

Roll out the dough into a <quantity>¼<unit>inch</unit></quantity> thick rectangle

Fold the dough into thirds

Double wrap the dough in cling film

Place the dough in the refrigerator for 30m to firm

Place the dough on a floured surface. Dust the top with more all-purpose flour

Roll out the dough into a <quantity>¼<unit>inch</unit></quantity> thick rectangle

Fold the dough into thirds

Double wrap the dough in cling film and place it in the refrigerator for at least 2h to rest and chill. Ideally, it should be refrigerated overnight

Place the dough on a floured surface and roll it out into a <quantity>⅛<unit>inch</unit></quantity> thick rectangle. Fold it into thirds

Roll out the dough into a <quantity>⅛<unit>inch</unit></quantity> thick rectangle

Trim the edges to get a straight rectangle

Combine <quantity>150<unit>g</unit></quantity> of sugar, <quantity>30<unit>g</unit></quantity> of all-purpose flour, and a pinch of salt in a bowl

Scrape off the seeds from <quantity>¼</quantity> vanilla bean. Add the pod and seeds to the bowl

Separate <quantity>3</quantity> egg yolks and add to the bowl

Add <quantity>225<unit>ml</unit></quantity> of whole milk to a saucepan over medium heat and bring to a simmer. Turn off the heat

Whisk the yolk, sugar, and flour mixture until everything is combined and homogeneous

Pour the hot milk into the bowl, little by little. Whisk well after every addition until combined

Transfer it to a saucepan over medium heat and boil for 1m. Whisk constantly until a thick and smooth cream is formed. Remove from the heat

Cut <quantity>45<unit>g</unit></quantity> of cold butter into medium pieces

Add the butter to the cream, in batches, while still hot. Stir constantly until all the butter is combined. The pastry cream is ready

Pour <quantity>½<unit>gal</unit></quantity> of apple cider into a medium pot

Turn the heat on to high and cook until reduced by ½. Remove any film that forms on the surface with a skimmer

Turn the heat down to medium and let the cider reduce to ¼ of its original volume

Turn the heat down to low and cook until syrupy. Use a spoon to see if the cider’s flow separates into drops

Transfer to another recipient. The apple cider honey is ready

Place <quantity>1</quantity> cinnamon stick, <quantity>3</quantity> green cardamom pods and <quantity>3</quantity> juniper berries in a medium pot

Add <quantity>3</quantity> cloves and <quantity>2</quantity> bay leaves

Cut <quantity>1</quantity> mandarin in half and add it to the pot with peel

Peel, halve, and core <quantity>2</quantity> large pears that are not overly ripe. Add them to the pot

Pour <quantity>500<unit>ml</unit></quantity> of red wine

Add <quantity>170<unit>g</unit></quantity> of brown sugar and salt to taste

Cut a square of parchment paper larger than the diameter of the pot. Fold it in half diagonally to form a triangle. Fold it in half again, creating a smaller triangle. Hold the point and align it with the center of the pot. Cut it along the edge and tip

Cover the liquid surface with the parchment paper cartouche or with a lid. Poach at barely a simmer for 20m until the pears are tender but not falling apart

Remove the pears from the poaching liquid

Preheat the oven to <temperature>375<unit>°F</unit></temperature>

Cut <quantity>4</quantity> tart shells from the rough puff that measure about <quantity>6<unit>inches</unit></quantity> by <quantity>4<unit>inches</unit></quantity>

Gently score a rectangle, being careful not to go all the way through the shell, leaving a <quantity>1<unit>inch</unit></quantity> border around the edge

Poke with a fork to prevent the pastry from bubbling inside the scored area

Brush the shell tart with and mixture of <quantity>1</quantity> egg yolk and <quantity>1<unit>tsp</unit></quantity> of water

Smear a <quantity>½<unit>inch</unit></quantity> thick layer of the Pastry Cream in the middle of each tart shell

Place one pear half in the center of each tart, on top of the Pastry Cream

Transfer the tarts to a baking tray lined with parchment paper and bake them for 15m until puffed are golden brown. Sprinkle with powdered sugar. The poached pear tart is ready

Brush the tarts with the Apple Cider Honey and enjoy!