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Pear & Custard Tart Recipe

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This recipe for Pear & Custard Tart, by , is from Mignella Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Jackie Mignella
Category:
Category:
Ingredients:  
Ingredients:  
Pastry: ** You can substitute 2 pillsbury pie crusts
1½ cup flour
½ cup sugar
¼ tsp salt
6 Tbsp unsalted butter - ice cold
1 egg
1 Tbsp ice water

I substituted this crust:

10.6 Ounces Walkers Shortbread Cookies about 2 3/4 cups once crushed
1 tablespoon sugar
6 tablespoons unsalted butter, melted

Custard
1 cup heavy cream
¾ cup granulated sugar
2 egg yolks
3 Tbsp Grand Marnier

Filling
½ Entenmann's pound cake
2 large cans Delmonté Sliced pears
Directions:
Directions:
Pastry: * See substituted crust above** Mix those ingredients together for crust.
1. Sift flour into a large bowl, and toss lightly with sugar and salt.

2. Cut butter in with a fork or pastry cutter, leaving the fat in large lumps.

3. Add egg and mix until just blended , then add cold water, a Tbsp at a time, until incorporated. The dough should hold together and not seem too dry.

4. Place the dough in the refrigerator to rest while preparing the filing. The dough can be made a day ahead.

Custard:

1. Mix together the cream and sugar.

2. Whisk in egg yolks and Grand Marnier. Set aside.

Filling:

1. Preheat oven 400º. Roll out pastry onto a well floured surface to fit a 12 inch Tart pan and press down with fingers to make a rim. A tart pan, flan pan or spring form pan can be used.

2. Prick the bottom of the pastry lightly with the tines of a fork.

3. Spread cake crumbs over pastry.

4. Arrange pears on top of cake crumbs in a concentric design, starting from the outside of the tart and moving to the inside, making sure the pears overlap each other to give a shingle effect.

5. Bake the tart for 15 minutes. Remove tart from the oven and pour custard mixture over pears.

6. Reduce oven heat to 350º.

7. Return tart to oven and continue baking for 25-30 more minutes or until the custard is firm and pears are golden brown.
Personal Notes:
Personal Notes:
Labor of love - but excellent!!!

 

 

 

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