Pear-Apple Custard Tart

I have been so good and have not been baking or making any desserts at all for quite some time.  Then … my sweet tooth woke up and started craving sweets again.  I knew I couldn’t tame the beast for too long, but I put forth a valiant effort none-the-less.  Every now and then, though, I suppose it is OK, just as long as I do not let it over rule.  🙂  Besides, I made a fruit tart, with both pears and apples, so how bad could it really be, right?!  OK, the fact that I made it as a custard tart and added ice cream may not make it so healthy, but it does make it taste really good.


I mix apples and pears together all the time.  They have similar tastes and similar qualities, and when I don’t have enough of either for the recipe, I just mix them together.  Two fruits are better than one anyways.  🙂


Pear-Apple Custard Tart


The Crust or Pate Sucre

1 1/2 cups flour

6 TBSP cold butter, cubed

2 TBSP powdered sugar

dash of salt

1 egg

5-6 TBSP heavy whipping cream


In a food processor, pulse the flour, salt, sugar and butter together until it makes a crumbly texture and everything is well blended.  Then add the egg and cream and continue to pulse until you have a dough ball.  Wrap in plastic wrap and let set in the refrigerator for at least 30 minutes before using.


The Tart

Either 4 apples or pears, or 2 of each, peeled and sliced thinly

1/4 cup butter, melted

3 eggs

3/4 cup milk

1/4 tsp salt

1/3 cup sugar

1/3 cup flour

2 tsp vanilla

1 TBSP ginger

2 tsp cinnamon


Preheat the oven to 350* F or 180* C.


On a lightly floured surface, roll out the dough and place in a fluted tart pan.  Once the dough is in place, press it firmly to the pan.  Then arrange the pear and apple slices.


To make the custard, whisk the rest of the ingredients together well, and carefully pour over the fruit.



Place the tart in the hot oven and bake between 45-60 minutes, or until the crust is lightly browned and the custard filling is set.  Allow it to completely cool before cutting.


I like pears and apples warmed, so warm it up right before serving, and add a dollop of either ice cream or whipped cream for the perfect fruity tart.  Delicious!







Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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