Pear-Custard Tart


  • 1 tart dough disk
  • 1-2 pears, such as Bartlett, Anjou or Bosc, peeled, halved, cored and thinly sliced
  • 2 eggs
  • 2/3 cup sugar
  • 2 Tbs. unsalted butter
  • 2 Tbs. heavy cream
  • 1 tsp. finely grated lemon or orange zest
  • 3 Tbs. all-purpose flour
  • 1 tsp. vanilla extract

On a lightly floured surface, roll out the dough disk into a 10 1/2-inch round. Gently transfer the dough to a 9 1/2-inch tart pan with a removable bottom. Fold the overhang back over itself and press it into the sides of the pan to make a sturdy rim. Freeze for 30 minutes.

Preheat the oven to 425. Bake the tart shell until just set but not yet browned, 5 to 10 minutes. Transfer to a wire rack and let cool. Turn oven temperature down to 375.

Brown the butter in a saucepan. Transfer to a small bowl and let it cool.

Arrange the pear slices in the partially baked tart shell. In a bowl, using an electric mixer, beat the eggs on medium speed until thick and pale in color. Beat in the sugar. Add the butter, cream, lemon zest, flour and vanilla and beat well. Pour the mixture evenly over the pears.

Bake the tart until the filling is set and the crust is golden brown 30-40 minutes. Transfer to a wire rack and let cool slightly, then remove the pan rim. Cut the tart into wedges and serve.

From Williams-Sonoma


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