Sunday, February 12, 2006

Pear Custard Tart

For the tart shell:

1 ½ cup all-purpose flour
6 tablespoons granulated sugar
A good pinch of salt
4 oz. cold butter, in small dice
1 large egg
1 egg yolk

Combine the flour, sugar, and salt in a large bowl and make a well in the center.

Add butter, egg, and yolk to the well and using your fingers or a pastry cutter, quickly work together into coarse meal, gather into a ball, and knead gently for a few minutes.

A small amount of cold water can be added if needed.

Wrap and refrigerate the dough for atleast 30 minutes before rolling out to fit a 9 or 10-inch tart pan.

Return to the fridge and chill until firm.

For the custard filling:

Thoroughly combine the following ingredients.
4 egg yolks
3/4 cup granulated sugar
4 tablespoons all-purpose flour
1 3/4 cup whole milk
1/4 cup heavy cream or quality rum
1 teaspoon vanilla extract
pinch of ground cinnamon
3 to 5 medium-size firm pears

Preheat oven to 350F.

Peel, halve, core, and slice pears lengthwise into eighths.

Place tightly in prepared tart crust.

Pour custard mix up to the rim and bake for 45-50 minutes.

Allow to cool for the custard to 'set up' before serving.

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