Seckel Pear Tart with Poire William Cream

Ingredients:
For tart shell

• Sweet pastry dough

For pears

• 1 cup dry white wine
• 2 ripe Bartlett pears
• 3/4 cup sugar
• 2 pounds Seckel pears (24 very small or 16 small)

For pastry cream

• 3 large egg yolks
• 1 1/2 tablespoons cornstarch
• 1/2 vanilla bean, split lengthwise
• 2 tablespoons poire William
• 1/2 tablespoon unsalted butter

For glaze

• 1 tablespoon poire William
• 3/4 teaspoon unflavored gelatin (from a 1/4-ounce envelope)