Home
Recipes
Pastry
Shortcrust Pastry
Pear Custard Tart Recipe

Pear Custard Tart Recipe

Learn how to make this homemade pear custard tart with a buttery shortcrust pastry and silky vanilla-infused custard. The best easy baking recipe for showcasing seasonal pears in an elegant dessert that's impressive yet surprisingly simple to prepare. Perfect for special occasions or weekend baking projects.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
Overhead shot of a perfectly golden pear custard tart with fan-arranged pear slices visible through a glossy, amber-hued custard surface. The flaky, butter-rich pastry edge is beautifully crimped and baked to a deep gold. Captured in warm natural light on a marble surface with a vintage silver serving knife, cinnamon sticks, and fresh pears artfully scattered nearby. A slice has been removed, revealing the delicate layers of custard-soaked pears and the crisp pastry base that maintains its structure despite the luscious filling.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pear Custard Tart?

This elegant tart requires plain flour, unsalted butter, caster sugar, eggs, cream, milk, vanilla, cinnamon, and fresh pears. The pastry combines flour, butter, sugar and egg, while the silky custard features eggs, sugar, cream, milk, and vanilla extract.

How to cook Pear Custard Tart at home?

Learn how to cook Pear Custard Tart by first creating a buttery shortcrust pastry that's blind baked until golden. Meanwhile, prepare thin slices of pear and make a silky vanilla-infused custard. Arrange the pear slices in the baked pastry case, pour over the custard, and bake until just set with a slight wobble. Finish with a touch of warmed apricot jam for a professional glaze.

Why does my custard tart crack or become rubbery?

Cracking or rubbery texture indicates overcooking. The custard should be removed from the oven when it still has a slight wobble in the centre – it will continue setting as it cools. Baking at too high a temperature can also cause issues. The perfect custard has a silky, tender texture with a delicate set.

What type of pears work best in a custard tart?

Firm but ripe pears like Bosc, Conference or Comice pears work beautifully. They should hold their shape during baking without becoming mushy. Avoid overly soft pears that will disintegrate into the custard. The pears should be just ripe enough to be flavourful but still firm enough to slice neatly.

How do I prevent a soggy bottom on my fruit tart?

Prevent soggy pastry by thoroughly blind baking the case until lightly golden. The crucial step is brushing the warm pastry with melted butter before adding the filling, creating a moisture barrier. Always let the blind-baked case cool slightly before adding wet fillings, and consider dusting with a little flour for extra protection.

Want to try something else in ...

Shortcrust Pastry

Try following recommended recipes

View all
An overhead shot of a golden-brown Bakewell tart with a perfectly crimped edge, sliced to reveal layers of ruby-red raspberry jam beneath a tender almond frangipane filling. The surface is adorned with toasted flaked almonds that create beautiful texture against the caramelized top. Positioned on a vintage blue ceramic cake stand against a rustic wooden table, the tart is accompanied by a small bowl of fresh raspberries and a delicate sifting of powdered sugar that catches the soft natural daylight streaming through a nearby window. A silver cake server rests beside a plated slice, revealing the distinct layers and buttery shortcrust base.
Pastry
Shortcrust Pastry

Bakewell Tart Recipe

A buttery shortcrust pastry filled with raspberry jam and almond frangipane, topped with flaked almonds for a classic British treat that balances sweet, nutty and tart flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of a Banoffee Pie showcasing its distinct layers - the golden biscuit base, amber-colored caramel, perfectly arranged banana slices, and cloud-like whipped cream topped with delicate chocolate shavings. The pie is presented on a rustic ceramic plate against a light wooden table, with a slice being removed to reveal the beautiful cross-section of layers. Natural light streams in from a nearby window, highlighting the glossy caramel dripping slightly at the edges and the contrasting textures between the crunchy base and creamy toppings. A few fresh banana slices and scattered chocolate curls surround the pie, with a vintage cake server poised beside it.
Pastry
Shortcrust Pastry

Banoffee Pie Recipe

A heavenly layered dessert with buttery biscuit base, luscious caramel, sweet bananas, and billowy whipped cream topped with chocolate shavings.
Difficulty:
Beginner
Prep Time:
30 mins
Cook Time:
15 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a perfectly golden Bourbon Pecan Tart on a rustic wooden cake stand, with one slice cut to reveal the luscious caramel interior studded with toasted pecans. Soft natural light highlights the glistening, amber-hued filling and the flaky, buttery crust edge. The cross-section showcases layers of crisp pastry, rich caramel, and generous pecan pieces. A small glass of bourbon sits alongside the tart, with scattered whole pecans and a light dusting of powdered sugar around the display, creating a warm, inviting tableau perfect for autumn entertaining.
Pastry
Shortcrust Pastry

Bourbon Pecan Tart Recipe

A buttery shortcrust pastry filled with a silky bourbon-infused caramel and toasted pecans, creating the perfect balance of sweet, nutty, and subtly spirited flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of a rustic plum tart resting on a weathered wooden board, its golden-brown shortcrust pastry forming a free-form circle with crimped edges. The deep magenta and purple plum slices are arranged in an overlapping pattern, their edges caramelized to a deep burgundy with bubbling fruit juices. A dusting of powdered sugar catches the soft natural light streaming through a nearby window, while scattered sliced almonds add texture and contrast. In the background, a small bowl of whipped cream and a branch with fresh plums suggest the tart's farm-fresh origins. The cross-section view reveals a perfectly baked base—crisp yet tender—supporting the jammy fruit layer that glistens with a light apricot glaze.
Pastry
Shortcrust Pastry

Plum Tart Recipe

A buttery, golden pastry cradles juicy plums that caramelize to jammy perfection, creating a rustic dessert that balances sweet-tart fruit with hints of cinnamon and almond.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
40 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot captures this stunning tart on a weathered wooden cake stand, where deep purple-red fig halves are arranged in a mesmerizing spiral pattern atop the golden custard filling. The crust's perfectly fluted edges show precise crimping and a rich, even bake. Warm afternoon light casts a honey-colored glow across the dessert, highlighting the glistening figs that have been brushed with warmed honey for a jewel-like finish. A small jar of artisanal honey sits nearby with a wooden dipper, while scattered fresh figs and a sprig of thyme add rustic charm to the composition. The cross-section reveals the clear distinction between the crisp pastry, creamy honey-infused filling, and the tender caramelized figs.
Pastry
Shortcrust Pastry

Fig and Honey Tart Recipe

A buttery shortcrust pastry cradles a luscious honey-infused custard topped with caramelized fresh figs, creating an elegant dessert that balances sweet, floral, and slightly tart flavors.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
View recipe
Overhead shot of a golden-brown Apple Custard Tart on a weathered wooden cake stand, with a slice being lifted to reveal layers of caramelized apple slices nestled in velvety custard. Soft natural light streams across the flaky, butter-rich pastry edge, highlighting its crisp texture. The custard's yellow hue contrasts beautifully with the amber-colored apples arranged in a decorative spiral pattern. A light dusting of cinnamon and confectioners' sugar adds dimension, while scattered apple blossoms and a vintage silver cake server complete the rustic-elegant styling.
Pastry
Shortcrust Pastry

Apple Custard Tart Recipe

Buttery shortcrust pastry cradles tender spiced apples and silky vanilla bean custard, creating a sophisticated dessert that balances sweet fruit with creamy richness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of the glossy chocolate tart sitting on a matte black ceramic cake stand, with one perfect slice removed to reveal the contrast between the crisp, golden-brown pastry and the velvety dark chocolate filling. Natural window light creates subtle highlights on the tart's mirror-like surface, while a light dusting of cocoa powder adorns the edges. In the background, a scattering of high-quality chocolate shards, a small bowl of sea salt flakes, and a delicate sprig of fresh mint provide context. A vintage silver fork rests beside the plated slice, showing the clean, perfect cut through the silky ganache.
Pastry
Shortcrust Pastry

Chocolate Tart Recipe

A decadent chocolate tart with a buttery shortcrust pastry shell filled with silky, intense chocolate ganache that melts luxuriously on the tongue.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of a rustic Prune and Armagnac Tart with its glossy, jewel-toned prunes arranged in concentric circles atop a golden pastry base. Soft natural light highlights the deep purple-black fruit against the amber Armagnac glaze that glistens across the surface. A slice has been removed, revealing the contrast between the flaky pastry and tender fruit filling. The tart rests on a weathered wooden serving board dusted with confectioners' sugar, accompanied by a small glass of Armagnac and a vintage dessert fork. Crystal sugar granules catch the light along the perfectly crimped edges of the pastry.
Pastry
Shortcrust Pastry

Prune and Armagnac Tart Recipe

Rich, plump prunes soaked in aromatic Armagnac nestled in a buttery pastry shell create a sophisticated tart with complex sweetness and subtle French flair.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
30 mins
Serves:
1 tart (8 slices)
View recipe
An overhead shot of a rustic ceramic baking dish containing the cottage pie, with a corner portion cut away to reveal the distinct three layers - the golden flaky pastry base, rich beef filling, and peaks of bronzed mashed potato topping. The cross-section displays the crisp pastry base, juicy beef mixture studded with colorful vegetables, and fluffy potato peaks with burnished edges. Captured in warm late-afternoon light that emphasizes the golden-brown edges of both pastry and potato, the dish sits on a weathered wooden table alongside scattered fresh herbs and a vintage serving spoon. Steam rises gently from the freshly cut portion, with the gravy from the filling just beginning to seep into the buttery pastry layer below.
Pastry
Shortcrust Pastry

Cottage Pie with Pastry Base Recipe

A comforting twist on the classic cottage pie featuring a golden, flaky pastry base, rich savory beef filling, and creamy mashed potato topping that creates the perfect balance of textures and flavors.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
1 hour 30 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of a golden-brown Broccoli and Stilton Tart with a perfectly crimped edge, captured in soft natural light on a slate serving board. The cross-section reveals a vibrant green layer of tender broccoli beneath a creamy custard filling speckled with melted Stilton cheese. Crumbles of additional blue cheese garnish the top alongside a few fresh thyme sprigs, creating a rustic yet elegant presentation. Steam rises gently from the just-cut slice, emphasizing the tart's warmth while a wooden serving knife and linen napkin sit artfully beside it.
Pastry
Shortcrust Pastry

Broccoli and Stilton Tart Recipe

A buttery shortcrust pastry filled with tender broccoli florets and rich, tangy Stilton cheese creates an elegant savory tart that's both comforting and sophisticated.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 tart (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Pear Custard Tart Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2023-10-17", "description": "Learn how to make this homemade pear custard tart with a buttery shortcrust pastry and silky vanilla-infused custard. The best easy baking recipe for showcasing seasonal pears in an elegant dessert that's impressive yet surprisingly simple to prepare. Perfect for special occasions or weekend baking projects.", "prepTime": "PT40M", "cookTime": "PT45M", "totalTime": "PT1H25M", "keywords": "pear tart, custard tart, french pastry, seasonal dessert, autumn baking", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "French", "nutrition": { "@type": "NutritionInformation", "calories": "385 calories", "carbohydrateContent": "41 g", "proteinContent": "6 g", "fatContent": "22 g", "saturatedFatContent": "13 g", "cholesterolContent": "125 mg", "sodiumContent": "180 mg", "sugarContent": "26 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g plain flour", "100g cold unsalted butter, cubed", "30g caster sugar", "1 large egg yolk", "2-3 tbsp ice-cold water", "Pinch of salt", "3-4 medium pears (about 500g), firm but ripe", "3 large eggs", "150ml double cream", "100ml whole milk", "75g caster sugar", "1 tsp vanilla extract (or seeds from 1 vanilla pod)", "¼ tsp ground cinnamon", "15g unsalted butter, melted", "1 tbsp apricot jam, warmed (for glaze)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make pastry", "text": "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." }, { "@type": "HowToStep", "name": "Form dough", "text": "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." }, { "@type": "HowToStep", "name": "Chill dough", "text": "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." }, { "@type": "HowToStep", "name": "Prepare tart shell", "text": "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." }, { "@type": "HowToStep", "name": "Blind bake", "text": "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." }, { "@type": "HowToStep", "name": "Prepare pears", "text": "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." }, { "@type": "HowToStep", "name": "Make custard", "text": "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." }, { "@type": "HowToStep", "name": "Prepare tart base", "text": "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." }, { "@type": "HowToStep", "name": "Arrange pears", "text": "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." }, { "@type": "HowToStep", "name": "Fill with custard", "text": "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." }, { "@type": "HowToStep", "name": "Bake tart", "text": "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." }, { "@type": "HowToStep", "name": "Glaze", "text": "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." }, { "@type": "HowToStep", "name": "Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "182" }, "review": [ { "@type": "Review", "author": "Sophie Laurent", "datePublished": "2023-10-12", "reviewBody": "Silky custard, perfect pear balance! The buttery crust held up beautifully and the combination of vanilla and cinnamon with the pears was divine. I'll be making this for every autumn gathering.", "name": "Elegant Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Rajiv Mehta", "datePublished": "2023-10-08", "reviewBody": "Guests demanded the recipe immediately! The pear arrangement created such a beautiful presentation, and the custard set perfectly with that slight wobble. Worth every minute of preparation time.", "name": "Showstopper Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2023-10-15", "reviewBody": "Perfect dessert for autumn dinner parties! The apricot glaze gives it such a professional finish. I used Bosc pears which held their shape beautifully during baking.", "name": "Autumn Elegance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2023-10-10", "reviewBody": "Easier than it looks, incredible results! The detailed instructions about the pastry chilling and blind baking made all the difference. My base stayed crisp despite the custard filling.", "name": "Surprisingly Simple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Schmidt", "datePublished": "2023-10-05", "reviewBody": "Converted my custard-hating husband! The silky texture and not-too-sweet flavor balance was perfect. The trick with brushing melted butter on the pastry case before adding the filling is genius.", "name": "Custard Conversion", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Pear Custard Tart?", "acceptedAnswer": { "@type": "Answer", "text": "This elegant tart requires plain flour, unsalted butter, caster sugar, eggs, cream, milk, vanilla, cinnamon, and fresh pears. The pastry combines flour, butter, sugar and egg, while the silky custard features eggs, sugar, cream, milk, and vanilla extract." } }, { "@type": "Question", "name": "How to cook Pear Custard Tart at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Pear Custard Tart by first creating a buttery shortcrust pastry that's blind baked until golden. Meanwhile, prepare thin slices of pear and make a silky vanilla-infused custard. Arrange the pear slices in the baked pastry case, pour over the custard, and bake until just set with a slight wobble. Finish with a touch of warmed apricot jam for a professional glaze." } }, { "@type": "Question", "name": "Why does my custard tart crack or become rubbery?", "acceptedAnswer": { "@type": "Answer", "text": "Cracking or rubbery texture indicates overcooking. The custard should be removed from the oven when it still has a slight wobble in the centre – it will continue setting as it cools. Baking at too high a temperature can also cause issues. The perfect custard has a silky, tender texture with a delicate set." } }, { "@type": "Question", "name": "What type of pears work best in a custard tart?", "acceptedAnswer": { "@type": "Answer", "text": "Firm but ripe pears like Bosc, Conference or Comice pears work beautifully. They should hold their shape during baking without becoming mushy. Avoid overly soft pears that will disintegrate into the custard. The pears should be just ripe enough to be flavourful but still firm enough to slice neatly." } }, { "@type": "Question", "name": "How do I prevent a soggy bottom on my fruit tart?", "acceptedAnswer": { "@type": "Answer", "text": "Prevent soggy pastry by thoroughly blind baking the case until lightly golden. The crucial step is brushing the warm pastry with melted butter before adding the filling, creating a moisture barrier. Always let the blind-baked case cool slightly before adding wet fillings, and consider dusting with a little flour for extra protection." } } ] }