Chai Spice Pear Tart

½ (14.1 oz.) pkg. refrigerated pie crust dough, room temperature 

2 ripe green D’Anjou pears 

¼ cup organic chai latte concentrate  

5 Tbsp. Fresh Thyme granulated cane  

sugar, divided 

2 tsp. vanilla bean paste, divided 

1 Tbsp. fresh lemon juice, divided 

½ cup Fresh Thyme heavy whipping cream  

½ (8 oz.) block cream cheese, room temperature  

2 tsp. lemon zest  

2 Tbsp. shelled pistachios, chopped

1. Roll dough to 14 inches in diameter. Place in an 11×7-inch tart pan, pressing sides into pan. Trim edges; reserve excess dough*. Prick the dough several times with a fork. Refrigerate 30 minutes or until firm.
2. Meanwhile, cut pears in half lengthwise. Remove seeds and cores with a melon baller. Cut pears into ¼-inch-thick slices. 
3. Place oven rack in bottom third of oven. Preheat oven to 450°F.
4. Line the tart shell with parchment. Pour pie weights or dried beans on top of the parchment. Place tart pan on a baking sheet.
5. Bake tart shell 10 to 13 minutes or until crust edges start to brown and appear set.
6. Remove tart from oven. Carefully lift the parchment and transfer pie weights to a heat-safe bowl. Return tart to the oven; bake 2 to 3 minutes more or until bottom of crust is golden brown. Cool completely in pan on a wire rack.
7. Meanwhile, add chai concentrate, 2 Tbsp. granulated sugar, and 1 tsp. vanilla paste to a large nonstick skillet over medium heat. Simmer 1 to 2 minutes or until reduced by half. Pour chai syrup into a heat-safe bowl; set aside.  
8. In the same skillet, over medium heat, add pear slices, 2 tsp. chai syrup, and 1 tsp. lemon juice. Heat 2 to 3 minutes or until pears are tender. Remove from heat. Transfer to a plate; cool completely in the refrigerator.  
9. Meanwhile, in a large bowl, beat heavy cream using an electric hand mixer on medium-high speed until stiff peaks form; set aside.
10. In a separate large bowl, beat cream cheese and 3 Tbsp. granulated sugar until fluffy using an electric hand mixer. Beat in lemon zest, 2 tsp. lemon juice, and 1 tsp. vanilla paste. Fold whipped cream into cream cheese mixture; set aside.
11. To assemble, remove tart shell from the pan. Place on a serving board. Place half the pear slices in a single layer in the tart shell. Evenly spoon cream cheese mixture over the pears. Shingle pears on top into groups. Spoon chai syrup over pears. Top with pistachios.