Pear Custard Tart

Name: Pear Custard Tart
Yield: Makes One 9½-inch (24-cm) Tart
Ingredients: Pears such as Bartlett, Anjou, or Bosc, 4, peeled, halved, cored, and thinly sliced; Sweet Tart Dough, 1 disk, at cool room temperature; Unsalted butter, 2 tablespoons, melted; Sugar, ⅔ cup (5 oz/155 g); Heavy (double) cream, 2 tablespoons; Eggs, 2; Pure vanilla extract, 1 teaspoon; Flour, 3 tablespoons; Lemon zest, 1 teaspoon finely grated

Preparation info

Makes
One
9½ inch Tart

Difficulty
Medium

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Sweet Tart Dough, 1 disk, at cool room temperature
Pears such as Bartlett, Anjou, or Bosc, 4, peeled, halved, cored, and thinly sliced

Pastry
Dessert
Dinner
Vegetarian

Method

Partially bake the tart shell

Preheat the oven to 425°F(220°C). On a lightly floured work surface, roll out the dough into a 10½-inch (