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Pear Tart

Western.Chefs's picture
Ingredients
  9 inch pastry crust 1 (Rich Crust)
  Sugar 1 1⁄2 Tablespoon
  Water 250 Milliliter (1 Cup)
  Pears 1 1⁄2 Pound, peeled, quartered and cored (700 Grams)
  Cream 315 Milliliter (1 1/4 Cup)
  Vanilla bean 1
  Egg yolks 2
  Cornstarch 2 Teaspoon
  Preserved ginger 2 Tablespoon, chopped
  Split blanched almonds 1 Tablespoon, toasted
Directions

Preheat the oven to 425 °F (220°C).
Roll out the pastry dough, line a 9-inch (23-cm) pie pan with it and bake unfilled.
Reset the oven to 325°F (170°C).
Dissolve 1 tablespoon of the sugar in the water in a saucepan.
Add the pears and poach them gently for 12 minutes or until just tender.
Remove the pan from the heat and let the pears cool in the syrup.
Scald the cream and the vanilla bean and set aside for 10 minutes.
Remove the vanilla bean.
Beat the egg yolks with the cornstarch and the remaining sugar.
Stir in the hot cream.
Drain the pears and arrange them in the pie shell.
Sprinkle the chopped ginger over them.
Strain the custard over the pears.
Bake the tart for 45 minutes or until the custard is lightly set.
Sprinkle the almonds over the top and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Tart
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pear
Interest: 
Kids
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6

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