This pear tart is a rich treat not to be missed. Made with creamy vanilla custard that bakes in your oven and sweet ripe pears; sure to become a holiday favorite.
Pears have long been a symbol of the holidays and this custard pear tart is a great addition to any holiday table. Pears are found in songs, in old tapestry and paintings, artificial pears appear in almost every store covered in glitter or adorned with dew drops. No matter where you look, they seem to be there. Why not on your dinner table too?
Pears have a delicate flavor that is easily overpowered by other ingredients. They are also delicate, easily bruised and quick to become over ripe. Many cooks shy away from using pears because of these traits but when paired with the proper foods, they can be a wonderful addition to a meal.
This pear tart is quick to assemble and can be refrigerated overnight making it a great time saver for busy holiday cooks.
Custard Pear Tart with Streusel :
- 1 deep dish 9″ to 9 1/2″ pie crust (unbaked)
- 5 large ripe bartlett pears
- 1 14oz can sweetened condensed milk
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup melted butter
- 1/2 tsp cinnamon
- 1/4 tsp ground coriander
- 1/3 cup light brown sugar (packed tightly)
- 1/8 tsp nutmeg
- 1/2 cup flour
- 4 tbsp butter
- Preheat oven to 425
- Prepare pears by first slicing each pear in half lengthwise. Next remove seeds and stem. Finally, cut thin slices of about 1/4 inch thickness.
- Arrange pears on bottom of pie crust
- In a large bowl, mix condensed milk, vanilla and eggs. Stir well
- Add butter, cinnamon and coriander
- Beat on low speed with an electric mixer for 1 min
- Carefully pour custard over pears
- Place in center of preheated oven and bake for 12 min
- While pie is in it’s initial baking, make steusel
- Combine flour, nutmeg and brown sugar in a med bowl
- Add butter and cut with pastry knife until coarse crumbs form
- When pie has baked for 12 min, remove pie from oven and sprinkle with crumb mixture
- Reduce oven temp to 350 and continue baking for 45 to 55 min until a sharp knife inserted in center of tart comes out clean
Custard and Pear Tart with Streusel is a rich dessert that needs no addition but if you are a fan of whipped cream, a dollop of home made vanilla whip cream goes quite well.
Home Made Vanilla Whipped Cream :
- 1/2 pint whipping cream
- 2 tbsp vanilla flavored syrup (the kind you use for coffee or tea)
- or use
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- Chill bowl you will be using for whipped cream for 5 to 10 min in refrigerator
- Be sure cream is very cold (Don’t let it sit out on the counter. Keep cream chilled until you are ready to use it)
- Pour cream into med bowl that has been chilled
- Add syrup or vanilla extract. (If you are using sugar instead of vanilla syrup, add sugar after you have begun beating and cream begins to thicken)
- Beat on med speed with an electric mixer or by hand with a whisk
- Continue until cream forms a soft peak. Be sure to check the thickness often, if you beat the cream too
- long, you will end up with vanilla butter.
- Refrigerate immediately
- Whipped cream will hold it’s firmness for several hour if kept cold. Don’t try to hold overnight, the cream will begin to separate and become runny.