Pear Custard Tart
Created by Mikekey on May 28, 2015
- Servings: 7
- Prep Time: 30m
- Cook Time: 60m
- Recipe #19362
Ingredients
- Crust
- 1 3/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1 lemon (zest of)
- Salt (pinch of)
- 1/2 cup butter (cut into chunks)
- 1 whole egg
- FILLING
- 1 pound pears (Bosc pears, peeled, cored and sliced)
- 1 whole egg
- 2 egg yolks
- 1/4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 2 tablespoons all purpose flour
- 1 cup heavy cream
How to Make
-
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.
Nutritional Facts
- 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