In a medium saucepan add the Riesling, sugar and vanilla bean & seeds and bring just to a boil over medium-high heat.  Stir until sugar dissolves.  Add the pears and poach for 20 minutes over medium-low heat.  Using a slotted spoon, remove the pears to a rack set over a cookie sheet.  Let cool.  Reserve the poaching liquid.

In a small saucepan add the butter, vanilla bean and seeds, cinnamon stick and star anise.  Over medium heat cook until the butter starts to brown and smells nutty.  Remove from the heat and let cool briefly.

In a medium bowl add the eggs, sugar, flour and salt.  Whisk to combine.  Pour the browned butter through a fine meshed sieve set over the egg mixture.  Whisk to combine.  Preheat the oven to 350 degrees.

Set 9 wide mouthed mason jar rings on a cookie sheet.  Add the lids but turn them so the rubber side is facing down.  Roll out the pate brisee and using another mason jar ring, cut out 9 circles and place in side of the rings on the cookie sheets.  Using a sharp knife of pastry cutter, cut strips 2 inches wide by 10 inches long.  Place the strips in the rings and press them along the bottoms and at the seam.  Repeat with remaining rings.  Place 2 poached pears upright in each prepared ring.  Ladle about 2 tablespoons of the egg custard into each, dividing equally.  Bake for 30-35 minutes, until the crust is golden brown and the custard is puffed.  Let cool on a wire rack.

Bring the poaching liquid to a boil and reduce to 1/4 cup.  Ladle about a teaspoon of the Riesling glaze over each tart and serve.