Pear Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the pear filling:</li><li class="ingredients-single-item">4 medium firm pears (Bosc or Conference)</li><li class="ingredients-single-item">750ml water</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">1 vanilla pod, split (or 1 tsp vanilla extract)</li><li class="ingredients-single-item">2 star anise</li><li class="ingredients-single-item">3 cardamom pods, lightly crushed</li><li class="ingredients-single-item">For the custard layer:</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">3 large egg yolks</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">25g cornflour</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the cream topping:</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">2 tbsp icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Ground cinnamon for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Large saucepan</li><li class="equipment-single-item">Slotted spoon</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pastry. In a food processor (or by hand using fingertips), combine the flour, butter and salt until the mixture resembles fine breadcrumbs. This technique creates a flaky texture as the butter pieces will create steam pockets during baking. Add the sugar, then the egg yolk and enough cold water to bring the dough together. The dough should just hold together but not feel sticky. Form into a disc, wrap in cling film and chill for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Meanwhile, prepare the poaching liquid for the pears. Combine water, sugar, cinnamon stick, vanilla, star anise, and cardamom in a large saucepan. Bring to a gentle simmer, stirring to dissolve the sugar. While the syrup heats, peel the pears, cut them in half lengthwise and carefully remove the cores with a melon baller or small spoon, leaving the stems intact for presentation if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gently lower the pear halves into the simmering liquid. The liquid should just cover the pears – add a little more water if needed. Simmer gently for 15-20 minutes until the pears are tender but still hold their shape. A knife should slide in easily with little resistance. Remove from heat and allow pears to cool in the liquid to absorb more flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making sure it's large enough to line your tart tin with overhang. Carefully drape the pastry over your rolling pin and unroll it over the tin. Gently press into the corners without stretching the dough. Trim the excess leaving a small overhang to allow for shrinkage. Prick the base all over with a fork to prevent air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with parchment paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5-7 minutes until the base is lightly golden and feels dry to touch. The blind baking ensures your crust doesn't develop a soggy bottom once filled. If the edges are browning too quickly, cover them with foil. Allow to cool slightly while you prepare the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the custard, warm the milk in a saucepan until just below boiling point. Meanwhile, in a heatproof bowl, whisk together the egg yolks, sugar and cornflour until pale and thick. Gradually pour the hot milk over the egg mixture, whisking constantly to prevent the eggs from curdling. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon – about 5-7 minutes. Remove from heat, stir in the vanilla extract and allow to cool slightly, stirring occasionally to prevent a skin forming.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the poached pears from their liquid using a slotted spoon and place them on kitchen paper to drain excess moisture. Slice each pear half into thin, even slices, keeping the sliced half intact. Pour the slightly cooled custard into the pastry case, spreading it evenly. Gently transfer each sliced pear half onto the custard, fanning the slices slightly for an attractive presentation. Arrange them in a circular pattern, with the narrow ends pointing toward the center.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake the filled tart for 20-25 minutes until the custard is set with just a slight wobble in the center. The custard will continue firming up as it cools. Allow the tart to cool completely on a wire rack before adding the cream topping – patience here ensures the cream won't melt into the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the pie is completely cool, whip the double cream with the icing sugar and vanilla extract until soft peaks form. Be careful not to overwhip – stop when the cream holds its shape but still looks silky rather than grainy. Gently spread the cream over the top of the cooled pie, creating decorative swirls with the back of a spoon. Lightly dust with ground cinnamon for a warm color contrast and complementary flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Refrigerate the finished pie for at least 1 hour before serving to allow all the flavors to meld together beautifully. This pie is best enjoyed the day it's made, but can be stored in the refrigerator for up to 2 days. For the cleanest slices, dip your knife in hot water and wipe clean between cuts. Serve chilled, perhaps with a drizzle of the reduced poaching liquid as a sauce if desired.</li></ol>