April 24, 2013


Did You Really Go To All This Trouble Just For Me?

Would you like to impress your family with an elegant ending to a celebratory dinner? I love preparing tarts, rather than pie just to make something different and actually, easier! Not to mention the welcoming aroma that it creates throughout the house. My darling always comments with "oooo's and aaah's" when the fine china is brought out and this beautiful pear tart is set before him. Little secrets of success are to slice the pears, thinly, use Bosc pears and ensure they are ripe when using them in pies or tarts. Bosc Pears will be ripe when they are brown, rather than green. No one will even realize how easy this was to prepare. How elegant!
1 tablespoon butter, room temperature
1/3 cup, plus 1 tablespoon sugar
3 extra-large eggs,  room temperature
6 tablespoons flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
2 tablespoons pear brandy
3 firm but ripe Bosc pears
Confectioners' sugar
Creme fraiche


Preheat the oven to 375 degrees F.  Butter a 10" x 3" x 1 1⁄2" round baking dish and sprinkle the bottom and sides with 1 tablespoon of the sugar.

Beat the eggs and 1⁄3 cup sugar until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.

Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche!

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