Pear And Custard Tart Recipes

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PEAR TART



Pear Tart image

My sister-in-law brought this pretty pastry to dinner one night, and we all went back for seconds. It is truly scrumptious. -Kathryn Rogers, Suisun City, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray., For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears., Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

PEAR CUSTARD PIE



Pear Custard Pie image

Marie Rizzio of Interlochen, Michigan shares the secret of this mouthwatering pie. "When cooked, the pears become incredibly sweet, soft and fragrant," she relates.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 11

1 unbaked pie shell (9 inches)
4-1/2 cups cubed peeled ripe pears (about 2-1/2 pounds)
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
2 large eggs
1 cup heavy whipping cream, divided
1/4 cup butter, melted
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove the foil; bake 3 minutes longer. Reduce heat to 350°., Place pears in pastry shell. In a bowl, combine sugar, flour and nutmeg. Whisk in eggs, 1/4 cup cream, butter, lemon zest and vanilla. Pour over pears., Cover edges loosely with foil. bake for 50 minutes or until filling is just set (mixture will jiggle). Cool on a wire rack for 1 hour. Cover and refrigerate until serving. In a bowl, whip the remaining cream with cinnamon. Serve with pie.

Nutrition Facts : Calories 459 calories, Fat 25g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 185mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

CUSTARD PIE



Custard Pie image

This pear dessert is mostly hands-off, so you can get the rest of dinner ready while it cooks in the oven.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 9

3 Comice or Bartlett pears, peeled, halved, cored, and sliced
1/4 cup melted unsalted butter
1/3 cup granulated sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
3 large eggs
3/4 cup milk
1/4 teaspoon salt
Confectioners' sugar

Steps:

  • Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
  • In a blender, process butter, granulated sugar, flour, vanilla extract, eggs, milk, and salt until smooth.
  • Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

PEAR CUSTARD TART



Pear Custard Tart image

Provided by By Iole Aguero, PCC Cooking Classes instructor

Yield 6 to 8

Number Of Ingredients 11

1 3/4 cups plus 2 tablespoons flour, divided
1 1/4 cups sugar, divided
1 lemon, zested
Pinch of salt
1/2 cup butter
2 eggs, divided
1 pound Bosc pears, peeled and sliced
2 egg yolks
1/4 teaspoon almond extract (optional)
1 teaspoon vanilla extract
1 cup heavy cream

Steps:

  • Preheat oven to 350° F.
  • Place 1 3/4 cups flour, 1/2 cup sugar, lemon zest and salt in a food processor. Pulse to combine. Add cut-up butter and pulse until it becomes the size of peas. Add 1 egg and process for a few seconds, just until the dough holds together. Press into an 11-inch tart pan with a removable rim.
  • Arrange sliced pears on the dough. In a bowl, whisk together remaining whole egg, egg yolks, almond extract, vanilla, 3/4 cup sugar, 2 tablespoons flour and cream. Pour over the fruit. Bake for 60 minutes, or until set.
  • Cool. Serve at room temperature. Wrap leftovers and store refrigerated for up to 4 days.

BAKED PEAR CUSTARD



Baked Pear Custard image

Thicker than a baked pancake and fast to mix. Top with ice cream - or not. This recipe highlights the pears.

Provided by Disque

Categories     Dessert

Time 1h5m

Yield 1 Pie, 6 serving(s)

Number Of Ingredients 9

4 pears, cored, peeled and thinly sliced
1/4 cup unsalted butter, melted
3 eggs
3/4 cup milk
1/4 teaspoon salt
1/3 cup sugar
1/3 cup all-purpose flour
2 teaspoons vanilla extract
powdered sugar (to garnish)

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9" cake pan with cooking spray and place the pear slices in the pan.
  • Whisk the butter, eggs, milk, salt, granulated sugar, flour and vanilla in a bowl until smooth.
  • Pour the batter over the pears. Bake for 40-45 minutes until the custard is golden and firm to the touch. Dust the top with powdered sugar before serving.

Nutrition Facts : Calories 284.3, Fat 11.4, SaturatedFat 6.3, Cholesterol 117.6, Sodium 150.3, Carbohydrate 41.9, Fiber 4.9, Sugar 26.4, Protein 5.5

PEAR AND CUSTARD TART



Pear and Custard Tart image

Make and share this Pear and Custard Tart recipe from Food.com.

Provided by evelynathens

Categories     Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 sour cream pie crust (in my recipes)
4 medium pears, peeled,cored and thinly sliced
2 tablespoons chilled butter, cut into bits
2 tablespoons golden brown sugar
2/3 cup light cream
1 large egg
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
3 -5 drops almond extract
ground nutmeg
ground cinnamon

Steps:

  • Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
  • Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
  • Gently press into place.
  • Trim and finish edges.
  • Refrigerate 30 minutes.
  • Preheat oven to 375F.
  • Line pastry with foil and fill with pie weights or dry beans.
  • Bake 15 minutes.
  • Remove foil and weights and continue baking 10 more minutes.
  • Cool.
  • Arrange pears in pastry in concentric circles, overlapping slightly.
  • Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
  • Whisk light cream, egg, egg yolk, ¼ cup sugar and vanilla and almond extracts to blend.
  • Pour over pears.
  • Sprinkle lightly with ground nutmeg and cinnamon.
  • Continue baking until custard is set, about 30 minutes.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 374.4, Fat 20.6, SaturatedFat 8.6, Cholesterol 94.5, Sodium 209.7, Carbohydrate 44.8, Fiber 4.5, Sugar 23.9, Protein 4.5

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