Tuesday, 9 March 2010

Custard Pear Tart

Custard Pear Tart

Shortcrust pastry

2 pears
3 tbsp sugar
1 tbsp ground cinnamon
2 tbsp lemon juice

1 egg
1/3 cup sugar
1/2 cup double cream
1/4 cup flour, sifted
vanilla extract

Pre-heat oven to 180 C.

Line a 9-10" flan tin (with about 1" sides) with the pastry, prick the base and bake blind (cover pastry with greaseproof paper, pour on beans and bake for 10 minutes then remove paper and continue baking for a further 5 minutes).
Allow this to cool for a few minutes.

Peel and core the pears, slice them and lay them on the baked pastry base and sprinkle with the lemon juice, sugar and cinnamon.

Mix the cream, egg, sugar, flour and vanilla thoroughly and pour the mix over the pears.

Return the tart to the oven.

Cook for about 20 - 25 minutes until the cream filling is just set.