Caramelized pear custard tart


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.
32K 2 1 5
Grade this recipe:

Last modified on: December 4th 2019

Keywords for this recipe:FlanCustardPearCaramelBakerTatin
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
26 min.56 min.1 hour 22 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
Caramelized pear custard tart : Photo of step #1

Prepare the pears

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

Cut into small pieces.

Stage 2 - 4 min.
Caramelized pear custard tart : Photo of step #2
Melt 50 g butter in a large frying pan on high heat, then add 75 g caster sugar.

Stage 3 - 1 min.
Caramelized pear custard tart : Photo of step #3
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.
Caramelized pear custard tart : Photo of step #4
Stir from time to time so that the pears colour evenly. Take off the heat as soon as they are nicely coloured.

Stage 5 - 7 min.
Caramelized pear custard tart : Photo of step #5

Prepare the custard filling

Put 300 ml whole milk, 80 g liquid cream and the inside of 1 vanilla pod into a pan on medium heat.

Bring to the boil, then take off the heat, cover and leave to one side.

Stage 6 - 3 min.
Caramelized pear custard tart : Photo of step #6
Put 80 g caster sugar and 80 g egg into a bowl and mix thoroughly.

Stage 7 - 2 min.
Caramelized pear custard tart : Photo of step #7
Add 35 g cornflour, mix this in, pour in the hot milk and mix again.

Stage 8 - 2 min.
Caramelized pear custard tart : Photo of step #8
Pour the mixture back into the milk pan (after washing this out) though a fine strainer to remove any bits.

Stage 9 - 5 min.
Caramelized pear custard tart : Photo of step #9
Put the pan back on low heat to thicken, stirring constantly.

There is no need for the custard to come back to the boil as it only needs to thicken slightly.

Stage 10 - 2 min.
Caramelized pear custard tart : Photo of step #10
Finish by adding 25 g butter and give a brief blitz with a blender for a smooth, creamy texture.

Preheat the oven to 390°F (200°C)

Stage 11 - 3 min.
Caramelized pear custard tart : Photo of step #11
Divide the diced pears between the buttered ramekins.

Stage 12 - 3 min.
Caramelized pear custard tart : Photo of step #12
Cover with the custard.

Stage 13 - 25 min.
Caramelized pear custard tart : Photo of step #13
Bake for 20 to 25 minutes.

Stage 14
Caramelized pear custard tart : Photo of step #14
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,456 Kcal or 10,283 Kj35 gr334 gr109 gr
123 %13 %31 %17 %
Per 100 g
Energetic valueProteins CarbohydratesFats
142 Kcal or 595 Kj2 gr19 gr6 gr
7 %1 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
409 Kcal or 1,712 Kj6 gr56 gr18 gr
20 %2 %5 %3 %
% 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).
How much will it cost?
  • For 6 people : 5.80 €
  • Per person : 0.97 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Other recipes you may also like
French baguettes
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...
997K 335 5 hours 6 min. October 24th 2017
Potted meat (rillettes)
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
375K 25 6 hours 46 min. October 3rd 2019
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
1.9M 23.7 7 hours 54 min. October 3rd 2019
Boeuf (beef) bourguignon
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
439K 32.5 4 hours 20 min. February 21th 2011
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
289K5 1 hour 13 min. May 8th 2020
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-05-22)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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 10th 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 10th 2020 at 10:22 (n° 1)
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page