Photo: Sorin Gheorghita
Pear-Custard Tart
9 ingredients
openrecipes
To prepare neat pear slices for a tart, halve the pear lengthwise and cut away the stem. Using a melon baller, scoop out and discard the core. Finally, peel the pear halves and cut lengthwise into thin slices.
Estimated Nutrition (whole recipe, rough)
860
Calories
21g
Protein
24g
Fat
140g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tart dough disk (see related recipe at left), at cool room temperature
- 4 pears, such as Bartlett, Anjou or Bosc, peeled, halved, cored and thinly sliced
- 2 eggs
- 2/3 cup sugar
- 2 Tbs. unsalted butter, melted
- 2 Tbs. heavy cream
- 1 tsp. finely grated lemon zest
- 3 Tbs. all-purpose flour
- 1 tsp. vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes