Pear Custard Tart
Serves: 6 to 8
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.
- 1 3/4 cups plus 2 tablespoons flour, divided Add to list
- 1 1/4 cups sugar, divided Add to list
- Zest of 1 lemon Add to list
- Pinch of salt Add to list
- 1/2 cup butter Add to list
- 2 eggs, divided Add to list
- 1 pound Bosc pears, peeled and sliced Add to list
- 2 egg yolks Add to list
- 1/4 teaspoon almond extract (optional) Add to list
- 1 teaspoon vanilla Add to list
- 1 cup heavy cream Add to list
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, PCC Cooks instructor