Pear Custard Tart | PCC Natural Markets

Pear Custard Tart

Serves: 6 to 8

Your rating: None (10 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 pears come to PCC from George and Apple Otte of River Valley Organics in Tonasket, Wash. Their crisp sweet and nutty Bosc variety are wonderful for baking.



Preheat oven to 350° F.

Place 1 3/4 cups flour, 1/2 cup 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 1 egg and process for a few seconds, just until the dough holds together. Press into an 11-inch tart pan with a removable rim.

Arrange sliced pears on the dough. In a medium bowl, whisk together remaining whole egg, egg yolks, almond extract (if using), vanilla, 3/4 cup sugar, 2 tablespoons 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

More about: apples, holidays, pears, pies


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