Pear Custard Tart 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">Pinch of salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3-4 medium pears (about 500g), firm but ripe</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">150ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract (or seeds from 1 vanilla pod)</li><li class="ingredients-single-item">¼ tsp ground cinnamon</li><li class="ingredients-single-item">15g unsalted butter, melted</li><li class="ingredients-single-item">1 tbsp apricot jam, warmed (for glaze)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. If using a food processor, pulse the flour, salt and cold butter until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour by hand until no large pieces remain. The cold butter is crucial here – it creates steam pockets during baking for a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar and mix briefly. Combine the egg yolk with 2 tablespoons of ice water, then gradually add to the flour mixture while pulsing (or stirring with a knife) until the dough just begins to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough as this develops gluten and toughens the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gently form the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. This rest period allows the gluten to relax and the butter to firm up, preventing pastry shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/gas mark 5). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with a slight overhang. Carefully transfer the pastry to the tin, gently pressing it into the fluted edges. Don't stretch the dough as it will shrink back during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base with a fork, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and return to the oven for another 5 minutes until the base is lightly golden. The blind baking ensures your tart has a crisp base rather than becoming soggy from the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry is baking, prepare the pears. Peel, quarter and core them, then slice each quarter lengthwise into thin slices, keeping the slices together to maintain the pear shape. This will allow for a beautiful fan arrangement in the tart.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 180°C (160°C fan/gas mark 4). For the custard, whisk together the eggs, sugar, cream, milk, vanilla, and cinnamon until smooth and well combined. The mixture should be silky with no visible egg strands.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the inside of the warm pastry case with a little melted butter. This creates a moisture barrier between the pastry and filling, helping to keep your base crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully arrange the pear slices in the pastry case, gently fanning them out for an attractive pattern. You can create concentric circles or have them radiating from the center - both look beautiful as the pears will partially rise to the surface during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Slowly pour the custard mixture over the pears, being careful not to overfill the pastry case. The custard should come to just below the pastry edge, as it will puff slightly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 25-30 minutes until the custard is just set with a slight wobble in the center. Look for a golden top with pear slices peeking through. The center should tremble slightly when gently shaken - it will continue to set as it cools. Overbaking will give you a rubbery rather than silky custard.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool for at least 30 minutes. While still warm, gently brush the top with warmed apricot jam for a professional, glossy finish that also adds a subtle fruity enhancement.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve the tart at room temperature or slightly warm. It pairs beautifully with a dollop of crème fraîche or a scoop of vanilla ice cream. The tart will keep for 2 days in the refrigerator, though the pastry will gradually soften. Simply bring to room temperature before serving for the best flavor and texture.</li></ol>