Pear Tart with Custard
Traditional and Bimby Recipe.
Autumn has arrived and this dessert is a sweet memory for me. It was, in fact, a recipe from my grandmother, who prepared it in her pastry shop
The delicate and enveloping shortcrust pastry filled with a fragrant lemon custard. Then there was the homemade jam glossing that could not be missing.
For the pears, I used Kaiser, medium-sized.
In the recipe, you will find, in addition to the usual ingredients, also the possibility to replace them with more dietetic ingredients for those who want to indulge in a small treat without impacting the diet; you will also find indications for low glycemic index.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 417.05 (Kcal)
- Carbohydrates 63.52 (g) of which sugars 34.46 (g)
- Proteins 7.76 (g)
- Fat 15.85 (g) of which saturated 9.36 (g)of which unsaturated 6.01 (g)
- Fibers 3.01 (g)
- Sodium 53.65 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Pear Tart with Custard
- 2 3/4 cups all-purpose flour (or whole wheat flour)
- 1 egg
- 3/4 cup sugar (or 1.4 oz stevia or 1 cup erythritol)
- 9 tbsp butter (or 7 tbsp coconut butter)
- 1 tsp baking powder
- 1 pinch salt
- 1/3 cup cornstarch (or oat flour)
- 2 cups milk
- 1/2 cup sugar (or 1 oz stevia or 3/4 cup erythritol)
- 3 egg yolks
- 1 lemon zest (grated)
- 1 pinch vanilla
- 5 Kaiser pears (medium)
- 4 tbsp jam (of choice)
- 4 tbsp water
- 1 pinch cinnamon powder
Pear Tart with Custard
Tools
Pear Tart with Custard
- 1 Mixer
- 1 Baking pan for 9.5-inch tart
- 1 Pot
- 1 Electric whisk
- Parchment paper
- 1 Knife
- 1 Spatula
Steps
Pear Tart with Custard
The first thing to do if you’re using butter is to take it out of the fridge 30 minutes in advance.
Place the sugar and softened butter in a bowl and mix them with a fork or whisk until the mixture becomes creamy.
Add the egg and continue to mix. Combine the previously sifted flour with the baking powder and a pinch of salt.
Knead and form a dough. Wrap it in plastic wrap and place it in the fridge for about 1 hour. Meanwhile, prepare the custard.
In the pot, mix the egg yolks with sugar. Add the cornstarch and mix until you create a cream.
Heat the milk and then pour it into the egg mixture. Turn on the heat and cook, stirring over low heat until the cream thickens well. At this point, add the grated orange zest.
Turn off the heat and cover the cream with plastic wrap, letting it rest directly on the cream, and wait for it to cool.
The shortcrust
Put the sugar in the bowl and pulverize: 15 sec./speed 10. Gather everything at the bottom with a spatula
Add butter, all-purpose flour, egg, salt, and sugar, knead: 30 sec./speed 5. Transfer the dough onto the work surface,
compact it into a dough and wrap it in plastic wrap. Place in the refrigerator for 1 hour.
Put milk, egg yolks, sugar, grated orange peel, vanilla, and cornstarch or potato starch in the bowl, and cook: 7 min./90°C/speed 4.
Transfer the cream to a bowl, cover with plastic wrap adhering it to the surface and allow to cool.
Now that the preparations are ready, preheat the oven to 356°F static.
Take the shortcrust pastry from the refrigerator and roll it out with a rolling pin between two sheets of parchment paper, keeping a thickness of about 1/8 inch.
Line the inside of a 9.5-inch springform pan with the shortcrust pastry, up to the edges, and trim the excess with a small knife and prick the bottom.
Pour the cold or room temperature custard into the shortcrust base and level it with a spatula.
Now cut the pears in half, preserving the peel, remove the stem, and seeds.
Arrange the halves of pears in a radial decoration on the surface of the cake, placing the narrow part inward and the larger base outward.
In a small bowl, pour 4 tablespoons of jam of your choice, and if it is chunky you can blend it with an equal amount of water and 1 pinch of cinnamon.
With a kitchen brush, brush over the backs of the pears, and bake in a preheated oven at 356°F for about 30-35 minutes. Check that the shortcrust is golden before taking it out. Let it cool well before slicing and serving. The Pear Tart with Custard is ready.
Let’s cut it… what a spectacle.
Storage and Variations
Pear Tart with Custard.
You can store this tart out of the fridge for up to 2 days in winter, while in summer it should be refrigerated.
Pears can be replaced with apples or kiwis.
FAQ (Questions and Answers)
ask me
Can I use other fruits?
Yes.
