Apple or Pear Custard Tart

Serves: 6 to 8

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-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.





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 Iole Aguero, PCC Cooks instructor

Source: Sound Consumer October 2008

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More about: apples, pears, pies


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