Bistro Pear Tart
|Sugar||1⁄2 Cup (8 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Low fat milk||2 Cup (32 tbs)|
|Grated lemon peel||1 Teaspoon|
|Orange extract||1⁄4 Teaspoon|
|9 inch baked tart shells||1|
|Bartlett pears||2 , peeled and sliced (California Ones)|
|Apricot jam||1⁄4 Cup (4 tbs), heated|
Combine sugar and cornstarch in medium saucepan; whisk in eggs until well blended.
Heat milk in small saucepan until hot but not boiling; slowly whisk hot milk into egg mixture.
Heat egg mixture until thickened, stirring frequently.
Remove from heat; stir in lemon peel and orange extract.
Pour into baked tart shell.
Arrange sliced pears on top; brush with hot apricot jam.