Recipe

Pear In Egg Custard Tart Recipe

	Gooseinfrance / All my dishes 3 months, 2 weeks ago I was surprised to find it tasted rather like yummy egg-custard the first time I made it but it took me back years. Prep:30m Cook:25m Servings:6	Gooseinfran
	pearyandeggy

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Ingredients

Roll of shortcrust pastry

2 pears just ripe,

juice of one lemon,

8oz (25cl) whipping cream

2 eggs PLUS one extra YOLK,

85 gms (3 oz) caster sugar

Directions

Pre-heat oven to 200C, 400F, 6 gas

Line a 9-10" flan tin (with about 1" sides) with the pastry, prick the base and bake blind (cover pastry with greaseproof paper, pour on beans and bake for 10 minutes then remove paper and continue baking for a further 5 minutes).

Allow this to cool for a few minutes,

Peel and core the pears, slice them and lay them on the baked pastry base and sprinkle with the lemon juice,

Mix the cream, eggs + yolk and sugar thoroughly and pour the mix over the pears.

Return the tart to the oven, TURNING IT DOWN to 190C, 375F, gas 5),

Cook for about 20 - 25 minutes but check before then, until the cream filling is just set.

Allow to cool for ten minutes before serving warm but is delicious cold too.

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