Pear and Custard Tart

READY IN: 55mins
Recipe by evelynathens

Pears, lightly spiced, and baked in custard.

Top Review by nadia murray

I made this with bosc pears and it was delicious. The pie crust is very nice. I only needed about 3 pears and did not use all the custard but next time I will try to make a higher rim on my tart. Also used heavy cream in the filling- very good flavor, not to sweet and looks very professional.

Ingredients Nutrition


  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, ¼ 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.

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