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Caramelized pear custard tart

You may well be familiar with the famous French custard tart, with its creamy vanilla egg-custard filling. It can also be made in individual portions, in ramekins, for example.

Here is a delicious version with caramelized pears.

53K 2 4 4.3

Last modified on: July 13^th 2022

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For 6 people, you will need:

1 1 kg Pears
2 50 g butter
3 75 g caster sugar
4 400 g Paris flan filling
5 300 g whole milk
6 80 g liquid cream
7 80 g caster sugar
8 1 vanilla pod
9 80 g egg ( How to... )
10 35 g cornflour
11 25 g butter
Total weight: 2,128 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
19 min.	44 min.	1 hour 3 min.

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Step by step recipe

Stage 1 - 10 min.

Prepare the pears

Peel 1 kg Pears, cut into quarters and remove the core.

Cut into small pieces.

Stage 2 - 4 min.

Melt 50 g butter in a large frying pan on high heat, then add 75 g caster sugar.

Stage 3 - 1 min.

When this is well mixed, add the diced pears.

Mix briefly, then leave to caramelize on high heat.

Note: You will notice that the pears give off quite a lot of juice as they cook, which slows down the caramelization.

Stage 4 - 15 min.

Stir from time to time so that the pears colour evenly. Take off the heat as soon as they are nicely coloured.

Stage 5 - 2 min.

Prepare 400 g Paris flan filling.

Preheat the oven to 390°F (200°C).

Stage 6 - 3 min.

Divide the diced pears between the buttered ramekins.

Stage 7 - 3 min.

Cover with the custard.

Stage 8 - 25 min.

Bake for 20 to 25 minutes.

Stage 9

Enjoy either warm or cold.

Remarks

This recipe can easily be varied with other fruit (apples, plums, etc.). You can also add toasted nuts or a little granola.

Keeping

Several days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,580 Kcal or 10,802 Kj	55 gr	422 gr	189 gr
129 %	21 %	40 %	29 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
121 Kcal or 507 Kj	3 gr	20 gr	9 gr
6 %	1 %	2 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
430 Kcal or 1,800 Kj	9 gr	70 gr	32 gr
21 %	4 %	7 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Nuts

How much will it cost?

For 6 people : 8.01 €
Per person : 1.34 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Pears: You can check-out other recipes which use it, like for example: 4 pears salad with vanilla, Pear sorbet, Poached pears, Pears in red wine with blackcurrant , Sautéed pears with custard and orange syrup , ... All
	Paris flan filling: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, French custard tart, Pistachio custard tart, Caramelised apple custards, Parisian-style chocolate custard tart, ... All
	Whole milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Vanilla ice cream, Cramique, Milk rolls, Peach and verbena feuilleté, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Chestnut and hazelnut biscuits, Almonds pyramids, Paté en croute (terrine in a pie crust), Toasted-flour biscuits, Shakshuka, ... All

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Your 2 comments or questions on this recipe

You can use all-purpose flour instead of cornflour, that was what chefs and pastry use in the past, you may need to cook a bit longer, just check carefully the consistency.
Posted by jh may 10^th 2020 at 11:07 (n° 2)
This looks delicious! I am in Russia, and I am not sure about being able to obtain cornflour. Would it alter the consistency of the custard if I were to use just regular all-purpose flour? Thank you :)
Posted by Lori may 10^th 2020 at 10:22 (n° 1)

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