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.  🙂

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Pear-Apple Custard Tart

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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.

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

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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.

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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!

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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.

22 thoughts on “Pear-Apple Custard Tart”

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