Pear Tart with Custard
Traditional and Bimby Recipe.
Autumn has arrived, and this dessert is a sweet memory for me. It was indeed a recipe from my grandmother, who used to make it in her pastry shop
The delicate and enveloping shortcrust pastry filled with a fragrant lemon custard. The glaze of homemade jam was a must.
I used medium-sized Kaiser pears.
In the recipe, you will find the usual ingredients with the possibility to replace them with more diet-friendly options for those who want to indulge without affecting their diet. You will also find indications for low glycemic index.
- Difficulty: Very easy
- Cost: Very economical
- 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
- 1/2 cup sugar (or 40g stevia or 130g erythritol)
- 1/2 cup butter (or 100g coconut butter)
- 1 1/4 tsp baking powder
- 1 pinch salt
- 1/3 cup corn starch (or oat flour)
- 2 1/8 cups milk
- 1/2 cup sugar (or 30g stevia or 100g erythritol)
- 3 egg yolks
- 1 lemon zest (grated)
- 1 pinch vanillin
- 5 Kaiser pears (medium)
- 4 tbsp jam (of choice)
- 4 tbsp water
- 1 pinch ground cinnamon
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 are using butter is to take it out of the fridge 30 minutes before.
Place the sugar and softened butter in a bowl and blend them with a fork or whisk until the mixture is creamy.
Add the egg and continue to mix. Add the previously sifted flour together with the baking powder and a pinch of salt.
Knead and form a dough. Wrap it in cling film and let it rest in the refrigerator for about 1 hour. Meanwhile, prepare the custard.
In the pot, mix the egg yolks with the sugar. Add the corn starch and blend until creating 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 is very thick. At this point, add the grated lemon zest.
Turn off the heat and cover the custard with cling film, making it touch the cream, and wait for it to cool.
The shortcrust
Put the sugar into the bowl and pulverize: 15 sec./speed 10. Gather it at the bottom with a spatula
Add the butter, all-purpose flour, egg, salt, and sugar, knead: 30 sec./speed 5. Transfer the dough to the work surface
Compact it into a dough and wrap it in cling film. Place in the refrigerator for 1 hour.
Place the milk, egg yolks, sugar, sugar, grated lemon peel, vanilla, corn starch or potato starch in the bowl, and cook: 7 min./194°F/speed 4.
Transfer the custard to a bowl, cover with cling film making it adhere to the surface, and let it cool.
Now that the preparations are ready, preheat the oven to 356°F static.
Take the shortcrust pastry out of the refrigerator and roll it out with a rolling pin between two sheets of parchment paper, leaving a thickness of about 1/8 inches.
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, keeping the peel, remove the stem, and the seeds.
Create a fan decoration on top of the cake by placing the half pears with the narrow part facing inward and the larger base outward.
In a small bowl, pour 4 tablespoons of your chosen jam, and if in pieces, you can blend it with an equal amount of water and a pinch of cinnamon.
Using a pastry brush, brush the back 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
Storage and Variations
Pear Tart with Custard.
This tart can be kept out of the fridge for up to 2 days in winter, while in summer it must be refrigerated.
Pears can be replaced with apples or kiwis.
FAQ (Frequently Asked Questions)
ask me
Can I use other fruits?
Yes.
