Tuesday, November 1, 2011

Pear Custard Tart

Still trying to get the crust right when making this from scratch, but I have had success with the store-bought pie shell.

1 tablespoon butter
3 lg. ripe pears (Barlett or Anjou) peeled, cored, cut into wedges
2 large eggs
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup heavy cream or sour cream
1 9” store-bought pie shell

1. Preheat oven to 375 degrees.
2. Heat butter in large skillet and add pears. Cook turning once until edges are barely golden - about 5 minutes.
3. In a medium bowl, whisk the eggs, yolks, sugar, vanilla and almond extract. Gradually whisk in the cream.
4. Arrange in pears in the bottom of pie shell and pour egg mixture over the pears. Bake until golden brown and firm to the touch - about 25-30 minutes.

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