European Pear Custard Tart

1. 1

   Bring the butter to room temperature, then sift together the flour, almond powder, granulated sugar, and salt.

2. 2

   Add the butter, water, and egg yolks.

3. 3

   Use your fingers to bind the dough together; once it binds, switch to a spatula to cut it up into fine crumbs.

4. 4

   Wrap the pastry dough in plastic wrap, let chill in the refrigerator for about an hour, then roll out to a 5-mm thickness.

5. 5

   Coat the tart pan with butter and sprinkle with flour, fill with the pastry dough, then prick it several times with a fork.

6. 6

   Fill with thinly sliced canned pears.

7. 7

   Pour on the chilled custard cream and spread evenly.

8. 8

   Bake for 25 to 30 minutes in an oven preheated to 180C.

9. 9

   To make the custard: Combine the egg yolks and granulated sugar in a bowl and mix; when it pales, add the cornstarch and flour, and mix.

10. 10

    Boil the milk in a sauce pan, then stir it into the custard mixture a little at a time.

11. 11

    Return to the sauce pan, set over medium heat, and use a whisk to continuously stir until the custard thickens.

12. 12

    When it comes to a boil, remove from heat and stir in the butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.