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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.

249 K 2× 4/5 (30 reviews)

2 hours 40 min. difficulté

Average

5.55 €

2 tarts

10 Ingredients

Last modified on: February 21^th 2011

For 2 tarts, you will need:

1 600 g Confectioner's custard (Crème pâtissière, or French pastry cream)
2 60 g cornflour
3 60 g caster sugar
4 2 limes
5 6 drops food colouring (optional)
6 600 g Sweetcrust pastry (pâte sablée)
7 400 g Italian Meringue
8 10 Pears
9 60 g Clarified butter
10 2 lemons
Total weight: 4,060 grams

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

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Times for this recipe

Preparation: 2 hours 15 min.

Cooking: 25 min.

All in all: 2 hours 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 30 min.

Make lime crème pâtissière (confectioner's custard) as for 600 g Confectioner's custard (Crème pâtissière, or French pastry cream), but with these special proportions: 60 g caster sugar and 60 g cornflour, and infuse milk with finely chopped zest of 2 limes before boiling.

Then, when cream is cooked, beat into it juice of 2 limes, and if desired 6 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.

Bake blind the sweetcrust pastry.

Set aside.

Stage 3 - 20 min.

Peel 10 Pears, cut in four, discard core and sprinkle with juice of 2 lemons .

Stage 4 - 3 min.

Melt 60 g Clarified butter in a frying pan, then tip in pear quarters (and lemon juice).

Stage 5 - 20 min.

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.

Prepare 400 g Italian Meringue.

Stage 7 - 2 min.

Lighten the cream by folding 2 large spoonfuls of meringue into cold lime crème pâtissière,.

Stage 8 - 5 min.

Continue gently, by tilting the pan, until you have a light cream.

Stage 9 - 3 min.

Put a layer of this cream in the cooked pastry case.

Stage 10 - 5 min.

Arrange pears quarters on cream.

Stage 11 - 5 min.

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

For best results, meringue should cover the whole surface of the tart.

Stage 13 - 3 min.

To finish, brown the meringue gently with a blow lamp, or by putting under the grill for just a few seconds.

Stage 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.

Source: Home made, this recipe is warmly dedicated to Christel.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	860 RDI=330 %	5,040 RDI=480 %	2,800 RDI=430 %	39,680 RDI=1,980 %	166,150 RDI: 1,980 %
Per 100 g	20 RDI=8 %	120 RDI=10 %	70 RDI=10 %	980 RDI=50 %	4,090 RDI: 50 %
Per tart	430 RDI=170 %	2,520 RDI=240 %	1,400 RDI=210 %	19,840 RDI=990 %	83,070 RDI: 990 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Egg, Milk, Gluten, Nuts

How much will it cost?

For 2 tarts : 11.10 €
Per tart : 5.55 €

Change currency:

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

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The 2 comments already posted 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 17^th 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 16^th 2012 at 13:08 n° 1

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