Pear And Custard Tart Recipe

Name: Pear And Custard Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
2
Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
3
Gently press into place.
4
Trim and finish edges.
5
Refrigerate 30 minutes.
6
Preheat oven to 375F.
7
Line pastry with foil and fill with pie weights or dry beans.
8
Bake 15 minutes.
9
Remove foil and weights and continue baking 10 more minutes.
10
Cool.
11
Arrange pears in pastry in concentric circles, overlapping slightly.
12
Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
13
Whisk light cream, egg, egg yolk, 1/4 cup sugar and vanilla and almond extracts to blend.
14
Pour over pears.
15
Sprinkle lightly with ground nutmeg and cinnamon.
16
Continue baking until custard is set, about 30 minutes.
17
Serve warm or at room temperature.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pear And Custard Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear And Custard Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions