Ingredients for Pear And Custard Tart
- Pie Crust
- 3-4 ripe but firm pears, peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter, cold and cut into small pieces
- Golden Brown Sugar
- 1/2 cup heavy cream
- 1 large egg
- 1 large egg yolk
- Sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
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How to Make Pear And Custard Tart
- Preheat oven to 375°F (190°C).
- Roll out the pie crust on a lightly floured surface to 1/8 inch thickness. Gently transfer to a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
- Line the pastry with parchment paper or aluminum foil and fill with pie weights or dried beans.
- Blind bake for 15 minutes. Remove the weights and bake for an additional 10 minutes, or until lightly golden.
- Let the crust cool completely.
- Arrange pear slices in concentric circles, overlapping slightly, in the cooled tart shell.
- Dot with 2 tablespoons of cold, cut butter. Sprinkle with brown sugar.
- Bake for 20 minutes, or until pears are tender.
- While pears are baking, whisk together heavy cream, egg, egg yolk, granulated sugar, vanilla extract, and almond extract until smooth.
- Gently pour the custard mixture over the baked pears.
- Sprinkle lightly with ground nutmeg and cinnamon.
- Continue baking for 25-30 minutes, or until the custard is set and lightly golden.
- Let the tart cool completely on a wire rack before serving. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
95g
Fat
43g
Carbs
14g
