Pear And Custard Tart Recipes

PEAR CUSTARD TART

Pear Custard Tart image

Provided by By Iole Aguero, PCC Cooking Classes instructor

Yield 6 to 8

Number Of Ingredients 11

Ingredients

1 3/4 cups plus 2 tablespoons flour, divided
1 1/4 cups sugar, divided
1 lemon, zested
Pinch of salt
1/2 cup butter
2 eggs, divided
1 pound Bosc pears, peeled and sliced
2 egg yolks
1/4 teaspoon almond extract (optional)
1 teaspoon vanilla extract
1 cup heavy cream

Steps:

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 bowl, whisk together remaining whole egg, egg yolks, almond extract, 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.

PEAR TART

Pear Tart image

My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
1/4 teaspoon ground cinnamon

Steps:

Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

PEAR AND CUSTARD TART

Pear and Custard Tart image

Make and share this Pear and Custard Tart recipe from Food.com.

Provided by evelynathens

Categories Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 sour cream pie crust (in my recipes)
4 medium pears, peeled,cored and thinly sliced
2 tablespoons chilled butter, cut into bits
2 tablespoons golden brown sugar
2/3 cup light cream
1 large egg
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
3 -5 drops almond extract
ground nutmeg
ground cinnamon

Steps:

Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
Gently press into place.
Trim and finish edges.
Refrigerate 30 minutes.
Preheat oven to 375F.
Line pastry with foil and fill with pie weights or dry beans.
Bake 15 minutes.
Remove foil and weights and continue baking 10 more minutes.
Cool.
Arrange pears in pastry in concentric circles, overlapping slightly.
Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
Pour over pears.
Sprinkle lightly with ground nutmeg and cinnamon.
Continue baking until custard is set, about 30 minutes.
Serve warm or at room temperature.

Nutrition Facts : Calories 374.4, Fat 20.6, SaturatedFat 8.6, Cholesterol 94.5, Sodium 209.7, Carbohydrate 44.8, Fiber 4.5, Sugar 23.9, Protein 4.5

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