Pear Tart With Almond Shortbread Crust

6
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"Has golden syrup in pie and almond meal in the crust. I cobbled several recipes together for a request.holy moly this is good. a bumped up custard pie"

Original recipe yields 6 servings
OK
  • SHORT CRUST PASTRY
  • PEAR TART

Nutritional

  • Serving Size: 1 (293.8 g)
  • Calories 610.4
  • Total Fat - 33.3 g
  • Saturated Fat - 15.8 g
  • Cholesterol - 195.4 mg
  • Sodium - 272.3 mg
  • Total Carbohydrate - 71.8 g
  • Dietary Fiber - 7.5 g
  • Sugars - 44.5 g
  • Protein - 10 g
  • Calcium - 88.4 mg
  • Iron - 1.7 mg
  • Vitamin C - 34.7 mg
  • Thiamin - 0.1 mg

Step 1

Pie crust: Process in food processor; add egg yolk last. pat into pie shell was oily

Step 2

Cream sugar and butter; add eggs (I just used processor it was already dirty).

Step 3

Add golden syrup with cream or 1/2 and 1/2 and almond extract.

Step 4

Drain pears; place in bottom of pie pan.our egg mixture over pears. Top with almond flakes.

Step 5

Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the pan so put something under.

Tips & Variations


No special items needed.

Related

Linky

The taste was divine! I gave 4 stars b/c the directions and ingredients were puzzling. As far as I could tell, there's no such thing as a 21 ounce can of pears. 15 and 29, but not 21. I needed to figure out how many cups of pears that would be, b/c I was using very ripe fresh pears. I ended up with about 1 cup of cut up pear because that's all I had left that weren't mushy. I'd recommend using 2 cups of pears. The type of butter was unclear - cold butter for the crust, but for the egg mixture it probably should have been softened. It didn't say. When I looked up some similar recipes, they mentioned softened butter. Because my butter was hard, it left little flecks of butter in the custard mixture instead of blending into one smooth mixture. IDK if it made a difference in the appearance of the final product - tasted great, but the insides weren't so pretty. Because you said the crust was oily, I only added 1/3 cup of butter, not 1/2. I did not have a problem with overflow, but I did put my pie plate on top of a round pizza pan in the oven to avoid spills. Maybe because of the pan, I had to bake for about 1 hr 20 minutes for the filling to be firm enough. This was my first time making a custard - in fact, I didn't even realize it was custard until today - even though you mentioned it in the intro!

review by:
(29 Sep 2021)