Fresh Pear Tart
Serves 4 to 6
A lush dessert, fragrant with vanilla, nutmeg, and fresh fruit.
10-inch pie shell (p. 253) CUSTARD
6 tablespoons unbleached white flour
1/2 teaspoon nutmeg, preferably freshly grated
12 ounces butter
2/3 cup sugar
1 teaspoon pure vanilla or almond extract
3 medium pears peeled
Sift together the flour and nutmeg. Melt the butter. Remove it from the heat and add the sugar.
Whisk in the flour-nutmeg mixture. Stir in the eggs, one at a time, then the extract.
At this point the custard should be thick and smooth.
Cut the pears into eighths, lengthwise. Core the slices and arrange them in the pie shell.
Cover with the custard. Bake at 3500 for 45 to 50 minutes until the custard is firm and golden.