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    You are in: Home / Recipes / Pear Crème Brûlée Tart Recipe
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    Pear Crème Brûlée Tart

    Pear Crème Brûlée Tart. Photo by -BreanneMarie-

    1/1 Photo of Pear Crème Brûlée Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    -BreanneMarie-'s Note:

    Another creation out of the cooking light series! issue from December 2009. A yummy crème brûlée custard topped with beautifully sliced pear, and a glazed sugar sauce caramelized to perfection:)

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    Ingredients:

    Serves: 8

    Yield:

    Wedges

    Units: US | Metric

    Directions:

    1. 1
      preheat oven to 400.
    2. 2
      To prepare pastry, place first 3 ingredients in a food processor; pulse to combine. Add butter; pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add 2 tablespoons ice water through food chute, processing just until dough starts to come together. Turn dough out onto a piece of plastic wrap; press into a disk. Cover and chill 10 minutes in the freezer. Place dough between 2 sheets of plastic wrap; roll dough into a 10-inch circle. Fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray; pierce dough with a fork. Bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack.
    3. 3
      To prepare pastry cream, combine brown sugar, 3 tablespoons flour, and 1/8 teaspoon salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium-high heat until thick and bubbly (about 5 minutes), stirring constantly. Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan; cook 2 minutes or until mixture reaches 185° and coats the back of a spoon, stirring constantly. Discard vanilla bean. Spread pastry cream onto a baking sheet; cover entire surface with plastic wrap. Refrigerate 20 minutes or until chilled. Spread pastry cream evenly into tart shell; cover and chill at least 2 hours or until set.
    4. 4
      To prepare topping, combine juice, cinnamon, nutmeg, and pears; toss well to coat. Place pears, cut side down, in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 45 minutes or until tender. Cool completely; thinly slice. Place on paper towels; pat dry with additional paper towels. Arrange the pear slices spoke-like over pastry cream. Cover and chill at least 30 minutes.
    5. 5
      Sprinkle 1/3 cup granulated sugar evenly over pears, leaving a 1/2-inch border. Holding a kitchen blowtorch about 2 inches from the top of custard, heat the sugar, moving the torch back and forth, until the sugar is melted and caramelized (about 3 minutes). Serve immediately.

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    Ratings & Reviews:

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    Nutritional Facts for Pear Crème Brûlée Tart

    Serving Size: 1 (157 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 241.6
     
    Calories from Fat 70
    29%
    Total Fat 7.8 g
    12%
    Saturated Fat 4.6 g
    23%
    Cholesterol 46.5 mg
    15%
    Sodium 187.1 mg
    7%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 1.8 g
    7%
    Sugars 23.7 g
    95%
    Protein 4.7 g
    9%

    The following items or measurements are not included:

    vanilla beans

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