Combine ½ cup warm milk with 1 tablespoon active dry yeast and 1 teaspoon granulated sugar. Let sit for 5 minutes or until the mixture is foamy.

Combine 3 ½ cups all-purpose flour with 1 teaspoon salt, and ¼ cup sugar in a bowl of a stand mixer. Add the yeast mixture along with 5 eggs. Mix the dough using the dough hook and knead for 8 minutes. Add the butter a few pieces at a time while the mixer is mixing on low. Continue to add all of the butter. Knead the dough for 4-5 minutes, scraping down the sides of the bowl as necessary. The dough will be very soft and shiny.

Transfer the dough to a clean bowl, cover with plastic wrap and let rise in a warm area for 1 hour.

Continue to proof the dough in the fridge overnight.

Remove the dough from the fridge and divide it into 12 equal portions. Roll each portion into a ball and place on two lined baking sheets, 6 per sheet. Cover with plastic wrap and let rise for 2 hours.

Meanwhile, make the maple custard. Scrape the seeds from ½ a vanilla pod and combine with 2 cups milk in a medium saucepot. Heat over medium-low heat until the milk is warm.

Whisk together 2 egg yolks, 1 egg, ¼ cup cornstarch, and ⅓ cup sugar until well combined. Slowly add the warm milk to the eggs, whisking constantly. Continue to add all of the milk. Pour the mixture back into the pot and bring to a simmer over medium-low heat, whisking constantly. Cook until the custard has thickened, about 3-4 minutes. Remove from heat and stir in 2 tablespoon butter and ¼ cup maple syrup. Cool completely, covering the custard with plastic wrap directly on top to avoid skin from forming.

Preheat oven to 350 degrees F.

Peel and thinly slice the pears. Gently toss the pears with 3 tablespoon brown sugar and 1 teaspoon cinnamon.

Using your hands, gently flatten each ball into a 5-inch circle, creating a small border. Use your hands to push the dough outwards like when you shape pizza, to create a well in the center. Fill the center with 2 tablespoon custard and ¼ pear per tart. Brush the edges with the egg wash and bake for 25-30 minutes or until golden brown. Remove from the oven and drizzle caramel sauce on top. Serve warm.