Pear and lime meringue pie


Pear and lime meringue pie
A layer of light lime cream and caramelized pears in a crisp pastry case, topped with Italian meringue, which is browned under the grill or with a flame.
226K 2 30 4
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Last modified on: February 21th 2011

Keywords for this recipe:TartLimeItalian meringuePears
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
2 hours 13 min.23 min.2 hours 36 min.
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Step by step recipe


Stage 1 - 30 min.
Pear and lime meringue pie : Photo of step #1
Make lime crème pâtissière (confectioner's custard) as for 300 g Confectioner's custard (Crème pâtissière, or French pastry cream), but with these special proportions: 30 g caster sugar and 30 g cornflour, and infuse milk with finely chopped zest of 1 lime before boiling.

Then, when cream is cooked, beat into it juice of 1 lime, and if desired 3 drops food colouring (green).

Leave to cool covered to prevent skin forming, or whip during cooling from time to time.

Set aside your lime crème pâtissière.

Stage 2 - 40 min.
Pear and lime meringue pie : Photo of step #2
Bake blind the sweetcrust pastry.

Set aside.

Stage 3 - 20 min.
Pear and lime meringue pie : Photo of step #3
Peel 5 Pears, cut in four, discard core and sprinkle with juice of 1 lemon .

Stage 4 - 3 min.
Pear and lime meringue pie : Photo of step #4
Melt 30 g Clarified butter in a frying pan, then tip in pear quarters (and lemon juice).

Stage 5 - 20 min.
Pear and lime meringue pie : Photo of step #5
On high heat, cook until they begin to brown.

Note: Clarified butter is preferable, to avoid the little black bits visible in this photograph, due to overheating ordinary butter.

Set pears aside.

Stage 6 - 20 min.
Pear and lime meringue pie : Photo of step #6
Prepare 200 g Italian Meringue.

Stage 7 - 2 min.
Pear and lime meringue pie : Photo of step #7
Lighten the cream by folding 2 large spoonfuls of meringue into cold lime crème pâtissière,.

Stage 8 - 5 min.
Pear and lime meringue pie : Photo of step #8
Continue gently, by tilting the pan, until you have a light cream.

Stage 9 - 3 min.
Pear and lime meringue pie : Photo of step #9
Put a layer of this cream in the cooked pastry case.

Stage 10 - 5 min.
Pear and lime meringue pie : Photo of step #10
Arrange pears quarters on cream.

Stage 11 - 5 min.
Pear and lime meringue pie : Photo of step #11
Spread the rest of Italian meringue on top of the tart.

You can use a forcing bag as in the photograph, or a spatula and then draw patterns with a fork on the surface.

Stage 12
Pear and lime meringue pie : Photo of step #12
For best results, meringue should cover the whole surface of the tart.

Stage 13 - 3 min.
Pear and lime meringue pie : Photo of step #13
To finish, brown the meringue gently with a blow lamp, or by putting under the grill for just a few seconds.

Stage 14
Pear and lime meringue pie : Photo of step #14
It's ready, refrigerate until serving.
Remarks
If you want to simplify the recipe, use French meringue (with caster sugar, not cooked) instead of Italian.
Keeping
1 or 2 days in the fridge, folded in a plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,748 Kcal or 11,505 Kj52 gr495 gr148 gr
137 %20 %47 %22 %
Per 100 g
Energetic valueProteins CarbohydratesFats
135 Kcal or 565 Kj3 gr24 gr7 gr
7 %1 %2 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
2,748 Kcal or 11,505 Kj52 gr495 gr148 gr
137 %20 %47 %22 %
% 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 1 tart : 5.54 €

Change currency:

Note : These prices are only approximate.
Source
Home made, this recipe is warmly dedicated to Christel.
This recipe uses (among others)
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Pains briochés aux raisins, Peach and green tea tart, Strawberries with mint and cream, Fraisier (French strawberry cake), Strawberry Verveine Tart , ... All
Sweetcrust pastry (pâte sablée)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Chocolate tart, Rhubarb tart, Plum tart, Croute à thé, ... All
Italian MeringueItalian Meringue: You can get more informations, or check-out other recipes which use it, for example: Rhubarb mousse, Lemon Tart / Meringue Pie, Lemon Meringue Pie Verrines, Lime meringue tart, Frozen Nougat, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), Blackberry and almond fondant tart, Fresh fruit in sabayon, Naan, Warm apple feuillantines, ... All
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Your 2 comments or questions on this recipe
  • Hi,

    I don't know exactly how to make filling with sweetened condensed milk and egg yolks, but I'm quite sure that it will not be easier or smoother, than a good old tasty French pastry cream mixed with Italian meringue.
    I guess the restaurant you try, do it in that way too...
    Posted by jh february 17th 2012 at 18:01 (n° 2)
  • Hi, this recipe sounds great! Ive seen similar recipes that instead use for the filling: sweetened condensed milk, lime juice, egg yolks. Would this be an easier way of making the filling? Also is it a smooth limey filling with a tart flavour?? Im trying to recreate a pear and lime tart I ate from a restaurant recently! Thanks :)
    Posted by Helena_kitty february 16th 2012 at 13:08 (n° 1)
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