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.
36K 2 1 5
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Last modified on: July 13th 2022

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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
19 min.44 min.1 hour 3 min.
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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 - 2 min.
Caramelized pear custard tart : Photo of step #5
Prepare 400 g Paris flan filling.

Preheat the oven to 390°F (200°C).

Stage 6 - 3 min.
Caramelized pear custard tart : Photo of step #6
Divide the diced pears between the buttered ramekins.

Stage 7 - 3 min.
Caramelized pear custard tart : Photo of step #7
Cover with the custard.

Stage 8 - 25 min.
Caramelized pear custard tart : Photo of step #8
Bake for 20 to 25 minutes.

Stage 9
Caramelized pear custard tart : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,584 Kcal or 10,819 Kj55 gr414 gr189 gr
129 %21 %39 %29 %
Per 100 g
Energetic valueProteins CarbohydratesFats
121 Kcal or 507 Kj3 gr19 gr9 gr
6 %1 %2 %1 %
Per person
Energetic valueProteins CarbohydratesFats
431 Kcal or 1,805 Kj9 gr69 gr32 gr
22 %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).
How much will it cost?
  • For 6 people : 8.44 €
  • Per person : 1.41 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
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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 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)
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