Pear Ginger 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">25g 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 filling:</li><li class="ingredients-single-item">3 ripe but firm pears (Bosc or Conference)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">2 tbsp finely grated fresh ginger (or 1 tbsp ground ginger)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">1 tbsp crystallized ginger, finely chopped (optional)</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">Baking parchment</li><li class="equipment-single-item">Fine grater or microplane</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. Add the flour, salt, and cubed cold butter to a large bowl or food processor. If using a food processor, pulse until the mixture resembles breadcrumbs. If making by hand, use your fingertips to rub the butter into the flour until you achieve the same texture. The cold butter creates pockets of steam during baking, resulting in flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the caster sugar and mix briefly. Make a well in the center and add the egg yolk and 2 tablespoons of ice-cold water. Mix with a knife until the dough starts to come together, adding the remaining water only if needed. The dough should hold together when pressed but shouldn't feel sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gather the dough into a ball, flatten into a disc, wrap in cling film and refrigerate for at least 30 minutes. Chilling allows the gluten to relax (preventing shrinkage) and firms up the butter (creating a flakier texture).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/375°F). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness and large enough to line your tart tin. Carefully drape the pastry over your rolling pin to transfer it to the tin. Gently press into the corners and trim any excess, leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base all over with a fork (this prevents air bubbles), line with baking parchment, and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the pastry is lightly golden and dry to the touch. The initial blind bake with weights prevents the pastry from puffing up.</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, even slices (about 3-4mm thick). Toss immediately with lemon juice to prevent browning. The uniformity of your slices will affect both the appearance and the cooking time.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the custard, whisk together the eggs, sugar, grated ginger, vanilla, cinnamon, and salt until well combined. Heat the cream in a saucepan until it's just about to simmer (small bubbles appear at the edge), then remove from heat. Gradually pour the hot cream into the egg mixture, whisking constantly to prevent the eggs from curdling. The hot cream partially cooks the eggs, creating a silkier finished texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 160°C (140°C fan/325°F). Arrange the pear slices in a circular pattern over the pastry base, slightly overlapping them. You can create a spiral pattern starting from the outside and working in, or arrange in concentric circles - either way, ensure the arrangement is even and attractive as it will be visible in the final tart.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully pour the custard mixture over the arranged pears, filling to about 5mm from the top of the pastry case. The custard will rise slightly as it bakes, so don't overfill. Bake for 30-35 minutes until the custard is just set but still has a slight wobble in the center - it will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the tart is baking, prepare the glaze by warming the apricot jam with the water in a small saucepan until fluid. When the tart is baked, brush the surface gently with the warm glaze for a professional shine and to protect the fruit from drying out. If using, sprinkle the chopped crystallized ginger around the edge for an extra flavor dimension.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool in the tin for at least 30 minutes before carefully removing. This cooling time is crucial as it allows the custard to fully set. The tart can be served slightly warm or at room temperature. It will keep, covered in the refrigerator, for up to 3 days, though the pastry will soften slightly over time.</li></ol>