Pear Tart

Theres nothing like finding your inner french girl. And nothing better than having a real french sister in law to show you the way. Thanks to Mimi sharing her secrets, Im getting pretty good at tarts  

Tart Pan

Preheat Oven 190c/375 f 

PIE SHELL

 A Pre made short crust pie shell is fine or you can make one homemade. I buy pre-made at the resturant supply store. 

 Lay out a cool pie shell onto pie pan, shape onto bottom and sides of pan. Perforate  bottom with fork in a few places. Place in refrigerator while peeling and preparing pears.

  • 4 pears
  • 2 tablespoons sugar
  • pats of butter

Peel, half, and core pears.

 Place halves, cut side down, in a circular pattern on top of pie shell .

 Sprinkle with sugar. 

Score each pear and top each pear with a pat of butter.

Place in a hot oven and

Bake for 30 minutes or until pear juice is evaporated and pears start to brown.

While fruit is baking

PREPARE CUSTARD

beat together:

  • 3 tablespoons sugar
  • ½ teaspoon vanilla
  • pinch salt
  • 1 egg
  • 3 tablespoons almond powder
  • 1 cup cream 

Pour custard mixture around the hot baked fruit and continue baking for 25 more minutes.

MMMMM. serve hot or cold, day or night!!

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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