Apple or Pear Custard Tart
Serves: 6 to 8
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.
- 1 3/4 cups flour Add to list
- 1/2 cup sugar Add to list
- Zest of 1 lemon Add to list
- Pinch of salt Add to list
- 1/2 cup butter Add to list
- 1 egg Add to list
- 1 pound apples or pears, peeled and sliced Add to list
- 1 whole egg plus 2 egg yolks Add to list
- 2 tablespoons kirsch cherry brandy (optional), for apples or 1/4 teaspoon almond extract, for pears Add to list
- 1 teaspoon vanilla Add to list
- 3/4 cup sugar Add to list
- 2 tablespoons unbleached flour Add to list
- 1 cup cream Add to list
- Powdered sugar for dusting Add to list
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.
Arrange the fruit on the dough. In a medium bowl, combine egg and egg yolks, flavorings, sugar, flour and cream. Pour over the fruit. Bake for 60 minutes or until set. Cool and dust with powdered sugar.
Recipe by, PCC Cooks instructor
Source: Sound Consumer October 2008