Pear Custard Tart Recipes

RUSTIC PEAR TART

Steps:

• To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
• In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
• On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
• Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
• Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
• In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.

CUSTARD PIE

Steps:

• Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
• In a blender, process butter, granulated sugar, flour, vanilla extract, eggs, milk, and salt until smooth.
• Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

PEAR AND CHOCOLATE TART

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Roll pastry out to 1/4 inch thickness and use it to line a 9-inch tart dish. Prick the pastry with a fork and then place into the freezer for 20 minutes to prevent pastry from rising during baking.
• Bake in the preheated oven for 10 minutes. Set crust aside. Reduce oven temperature to 325 degrees F (165 degrees C).
• Heat a saucepan about 1/3-full of water to a low simmer, about 5 minutes, then reduce heat to lowest setting. Place a heat-proof bowl over the pan in such a way that it does not touch the water. Add chocolate to the bowl and allow to melt. Limit stirring to an absolute minimum to prevent chocolate from separating.
• Mix ground almonds, eggs, sugar, and butter together in a bowl. Add warm melted chocolate and stir to combine. Pour chocolate mixture into the baked pastry crust.
• Arrange pears on top of the tart by pressing them into the chocolate mixture.
• Bake in the hot oven until pastry is golden and mixture is firm, 35 to 45 minutes.

PEAR TART

Steps:

• Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

FRESH PEAR CUSTARD TART

Steps:

• Prepare Single-Crust Pastry. For vanilla cream, in a medium, heavy saucepan combine sugar and 2 tablespoons cornstarch. Stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten eggs. Return all of the egg mixture to the saucepan. Stir in the ginger. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Pour vanilla cream into baked pastry shell. Chill for 1 hour; cover and chill until ready to assemble.
• Meanwhile, for glaze, in a small saucepan combine the pear nectar and 1-1/2 teaspoons cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cover and cool to room temperature.
• To assemble, peel, core, and thinly slice the pears. Arrange in a concentric pattern over the vanilla cream. Spoon cooled glaze over pears, spreading evenly. Cover and chill 1 to 4 hours. To serve, top with raspberries. Makes 12 servings. Pastry for Single-Crust Pie
• Stir together flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter.

PEAR AND CUSTARD TART

Steps:

• Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
• Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
• Gently press into place.
• Trim and finish edges.
• Refrigerate 30 minutes.
• Preheat oven to 375F.
• Line pastry with foil and fill with pie weights or dry beans.
• Bake 15 minutes.
• Remove foil and weights and continue baking 10 more minutes.
• Cool.
• Arrange pears in pastry in concentric circles, overlapping slightly.
• Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
• Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
• Pour over pears.
• Sprinkle lightly with ground nutmeg and cinnamon.
• Continue baking until custard is set, about 30 minutes.
• Serve warm or at room temperature.

PEAR CUSTARD BARS

Steps:

• Preheat oven to 350°. Cream butter and 1/3 cup sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in nuts., Press into a greased 8-in. square baking pan. Bake until light brown, about 20 minutes. Cool on a wire rack. Increase oven setting to 375°., Cut pears into 1/8-in. slices; blot dry. Beat cream cheese until smooth; beat in 1/2 cup sugar and vanilla. Beat in egg just until blended. Spread over crust. Arrange pears in a single layer over top. Mix remaining and cinnamon; sprinkle over pears. , Bake until center is almost set, 28-30 minutes (filling will firm upon cooling). Cool 45 minutes on a wire rack. Refrigerate, covered, at least 2 hours before cutting.

PEAR TART WITH VANILLA CREME ANGLAISE

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until light golden and fragrant, 7 to 10 minutes. Let cool completely, then finely grind in a food processor. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 1 minute. Add almonds, egg, cream, and extract; beat until well combined, about 2 minutes.
• Using a small offset spatula, spread filling in cooled tart shell. Arrange pear slices, overlapping them slightly, on top of filling. Generously sprinkle with sugar; place tart on a baking sheet. Bake until filling is slightly puffed and golden brown, about 35 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature with creme anglaise on the side.

RUSTIC PEAR TART RECIPE BY TASTY

Steps:

• Make the crust: Add the flour, powdered sugar, and a pinch of salt to the bowl of a food processor. Add the cold butter cubes and begin pulsing, 10-15 times, until the butter is fully incorporated into the flour.
• Add the egg to the food processor and pulse just until a dough begins to form. Place the dough onto a work surface and knead it lightly, just to bring it together. Wrap in plastic and chill for 30 minutes.
• Make the filling: Add the softened butter, granulated sugar, and salt to a medium bowl. Combine the mixture with an electric hand mixer, gradually increasing the speed from low to medium-high. Beat until fluffy, then add each egg, 1 at a time, scraping the bottom and sides of the bowl between each addition. Lastly, add the almond flour and all-purpose flour and combine on low speed until homogenous.
• Arrange a rack in the lower third of the oven. Preheat the oven to 375°F (190°C).
• Assemble the tart: Remove the tart crust from fridge and gently roll out to roughly a 12-inch round on a floured work surface. Transfer the dough to a 9-inch tart pan, then top with the filling, spreading it as evenly as possible.
• Arrange the pears in a spiral pattern on top of the filling. Brush the entire surface with the melted butter, then sprinkle the granulated sugar over the pears.
• Bake, rotating halfway through, for 50-55 minutes, or until the crust is browned and the center of the tart is no longer jiggly. Let cool completely before slicing.
• Enjoy!