Apple or Pear Custard Tart

Serves: 6 to 8

Your rating: None (8 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Some of the best fall apples and pears come to PCC from George and Apple Otte of River Valley Organics in Tonasket, Wash. Their crisp Cameo apples are great for cooking, as well as their sweet and nutty Bosc pears. This recipe by a PCC Cooks instructor use either fruit for a delicious taste of our local harvest.


for the crust

for the filling


for the crust

Preheat oven to 350° F. Place flour, sugar, lemon zest and salt in a food processor. Pulse to combine, add cut-up butter and pulse until it becomes the size of peas. Add the egg and process for a few seconds, just until the dough holds together. Press into an 11-inch tart pan with removable rim.

for the filling

Arrange the sliced fruit on the dough. In a medium bowl, whisk together egg, egg yolks, optional flavorings, vanilla, sugar, flour and cream. Pour over the fruit. Bake for 60 minutes, or until set.

Cool. Serve at room temperature. Wrap leftovers and store refrigerated for up to 4 days.

Recipe by Iole Aguero, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: apples, pears, pies


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