Pear Custard Tart with Cinnamon

09.11.18

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Overhead shot of an 11" tart filled with pears, custard filling, and a sprinkle of cinnamon

It's rare that I post dessert recipes but don't be fooled, I love my desserts. This custard tart has been around for years and has made it's way through all the seasons. However, this pear version is my favorite. Using slices of bosc pears makes for a beautiful presentation and the custard filling is the perfect partner.

custard tart variations

Gluten-free: Use the Bojon Gourmet's flakiest pie crust recipe and then use a generic AP Gluten-free mix for the filling.

Cardamom: Swap or add 1/2 teaspoons of ground cardamom for/with the cinnamon.

Almonds: I love doing a variation with a bit of almonds. Swap out part of the AP flour for almond meal, add a splash of almond extract to the filling, and top with toasted almond slices.

Explore California Pears

September is a really magical month for California pears. So many varieties are becoming ripe, making it the perfect time to pick up a few different kinds. I love bosc for desserts while I'll pick up some beautiful seckle pears to leave out for a snack. It's hard to go wrong with any variety! A few ways to use all those pears:

Grilled Halloumi and Pear Salad with Shallot-Walnut Dressing
Yogurt Bowl with Pan-Fried Pears and Sesame Crunch
Pear Chutney Toast

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Pear Custard Tart

Crust
1 1/4 cups unbleaced all-purpose flour or whole wheat pastry flour
1/2 teaspoon sea salt
6 tablespoons cold unsalted butter
1 ounce cream cheese
2 tablespoons maple syrup
2 tablespoons cold water

Filling

1/2 cup unbleaced all-purpose flour or whole wheat pastry flour
1/2 cup maple syrup
6 large eggs
1/4 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons unsalted butter (melted and cooled)
1 teaspoon ground cinnamon
1 to 2 bosc pears (cut into 1/4" thick slices)

Preheat your oven to 375˚F.
Make the crust: combine the flour and salt in a food processor or bowl. Cut or pulse in the butter and cream cheese until the mixture is in pea-sized pieces. Stir/pulse in maple syrup and just enough water for the dough to come together.
Transfer the dough to a floured work surface and roll into a circle large enough to cover an 11-inch tart pan. Transfer and press the dough into the tart pan. Pierce the bottom with a fork and parbake the crust for 10 minutes, until it is lightly golden.
To make the custard filling, combine the filling ingredients, through the cinnamon, in a blender and process until smooth. Lay the pears in the bottom of the parbaked crust, overlapping them slightly. Pour the custard filling over the pears and return the tart to the oven. Bake for 20 to 25 minutes, until the custard is set and lightly browned. Remove from oven, let cool, and transfer to the refrigerator until chilled. Sprinkle with extra cinnamon before serving.

3 comments on “Pear Custard Tart with Cinnamon”

Brittany Audra @ Audra's Appetite says:

09.11.18 at 1:51 pm

I don't use pears enough in desserts! YUM 🙂

Reply
Ruby says:

09.19.18 at 1:51 am

This is absolutely beautiful! I am saving the recipe to make this fall. Can the filling be made by hand- just well-whisked? x

Reply
1. Erin Alderson says:
  
  09.19.18 at 12:36 pm
  
  It can be- I'd recommend sifting the flour (the primary reason I use a blender!)
  
  Reply

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