First prepare the poached pear by peeling the pears. Coring them ahead of time is your option but I usually leave them intact for poaching then cor them later
Combine the juice, water, wine & all the spices in a large sauce pot. If using a vanilla bean split it & scrape the seeds into the liquid & add the scraped pod as well. Add the pears & cook over medium heat until the liquid is just about to boil then reduce the heat to a very low simmer & cook for approximately 45 minutes or when the pears are tender when poked with a skewer
Meanwhile make the cookie dough according to the recipe on that post & add the optional rose extract in place of the lemon extract *I still do use the lemon zest though
Once the cookie dough has chilled & the pears are cooked through roll the dough to ¼" thickness & line your tart mold(s)Freeze the shells while you preheat the oven to 350℉ & then bake them for approximately 5-18 minutes or when they are golden brown & thoroughly baked Meanwhile drain the pears & core them (if you have not already) by slicing them in half & then slice each half into very thin slices. Reserve them on a plate or on a sheet pan in the refrigerator while you make the custard
In a medium sauce pot combine the sugar with the cornstarch & optional tumeric then add the plant milk & cook over medium to high heat whisking constantly to avoid scorching the bottom
Once the custard starts to bubble gently remove from the heat & add the vanilla extract
Pour the hot custard directly into the baked tart shells & refrigerate to set to cold & firm
Arrange the pear slices on top of the custard tart shells in a rose pattern then brush with melted hot jelly *see notes