Pear Custard Tart

Pear Custard TartMy father-in-law makes fantastic French pastries and desserts. One of my favorites is his pear custard tart. My husband decided to bake this a couple nights ago – lucky me! Here’s his recipe for this delectable tart – note, you can also use apples or apricots instead of pears (see below).

For the tart crust:
1 1/2 C Flour
1 Stick of butter (8 Tbsp)
1/2 C Sugar
1 Egg

For the custard:
3/4 C whipping cream
3/4 C (or less) Sugar
2 Eggs
1 Tbsp milk
1 Tbsp flour
1 tsp Vanilla extract

1. Work the butter and flour together, add egg and sugar (and a couple of tsp of water), mix well and let sit for 5 min.

2. While dough is sitting, preheat oven to 350 degrees Fahrenheit (375F if using a convection oven). Prepare custard by beating eggs and sugar together until whitened. Add flour and mix well.  Add milk and cream and mix well.

3. After dough sits for 5 min, cover with flour and flatten out with rolling pin.  Wrap flattened dough around rolling pin and transfer to roll dough out over pie/tart pan.  Use rolling pin to cut off edges of dough and very gently and carefully push into corners of pan.

4. Poke some holes in dough with a fork. Lay aluminum foil over dough in pan and use a smaller cake pan to weigh down on aluminum foil.

5. If using apples, do not cover dough with foil and cake pan, simply bake apples along with dough for 20 minutes before adding custard. Keep a close eye and rotate if necessary.

6. If using pears or apricots, add when adding custard.  For pears, cut halves into eights, for apricots, leave as halves, face-down.

7. Lay outer pieces first and move in towards center.  Then pour custard and sprinkle some almond slivers on top.

8. Bake for another 20 min at 350 degrees Fahrenheit.

2 Responses to “Pear Custard Tart”
  1. rebekarussell says:

    OMG – how utterly delicious!

  2. Jenna, So fun to find your blog! You and I are using the same design template, and I think you’re in S.F. too, right? I just posted about a pear and pine nut tart in puff pastry that I learned to make during a cooking class in Tuscany. Thought you might be interested in it:

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