Pear Custard Tart
Recipe: #19362
May 28, 2015
Categories: Desserts, Eggs, Pear, Christmas, Mothers Day, Oven Bake Vegetarian, Flour, Pies, Cobblers/Tarts, Kosher Dairy, more
"Best with Bosc pears."
Original is 7 servings
Ingredients
- Crust
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- FILLING
Nutritional
- Serving Size: 1 (325.6 g)
- Calories 819.7
- Total Fat - 46.8 g
- Saturated Fat - 22.7 g
- Cholesterol - 1001.5 mg
- Sodium - 205.1 mg
- Total Carbohydrate - 83.8 g
- Dietary Fiber - 7.7 g
- Sugars - 48.5 g
- Protein - 20.8 g
- Calcium - 158.7 mg
- Iron - 4.2 mg
- Vitamin C - 37.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350° F.
FOR THE CRUST
Step 2
Place 1 3/4 cups flour, 1/2 cup sugar, lemon zest and salt in a food processor. Pulse to combine. Add butter and pulse until it becomes the size of peas. Add 1 egg and process for a few seconds, just until the dough holds together.
Step 3
Press into an 11-inch tart pan with a removable rim.
Step 4
Arrange sliced pears on the dough.
FOR THE FILLING
Step 5
In a medium bowl, whisk together remaining whole egg, egg yolks, almond extract, vanilla, 3/4 cup sugar, 2 tablespoons flour and cream. Pour over the fruit.
Step 6
Bake for 60 minutes, or until set.
Step 7
Cool. Serve at room temperature. Store leftovers in refrigerator for up to 4 days.
Tips
- 11-inch tart pan with removable rim.
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