Autumn Pear Tart
- 50 Minutes
- 8 People
- Easy
- Favorite
Delightfully delicate and the perfect end to heavier autumn and winter meals. In partnership with healthydelicious.com.
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Started
Started
Ingredients
- Crust
- 1 box Walker's Stem Ginger Shortbread, crushed
- 1/2 stick butter, melted
- 1/3 cup Gold Medal white whole wheat flour
- Filling
- 1-1/2 cups buttermilk
- 1 egg, lightly beaten
- 2/3 cup sugar
- 1/4 cup Gold Medal white whole wheat flour
- 1/2 teaspoon vanilla
- Topping
- 2 pears
- 1 teaspoon honey
- 1 pinch nutmeg
Method
1
Preheat oven to 350ºF.
2
Combine the crust ingredients until they’re the consistency of damp sand; press into the bottom of a 10-inch round tart pan.
3
Combine the filling ingredients in a small saucepan; whisk well to combine. Cook over medium heat for 3-4 minutes or until it begins to bubble and thicken. Pour over the tart crust.
4
Peel the pears and add them to a clean saucepan. Cover with water, stir in honey. Simmer 10 minutes, or until pears begin to soften.
5
Drain and slice. Arrange pear sliced over buttermilk custard. Sprinkle with nutmeg.
6
Bake for 20-25 minutes, or until custard is set and pears begin to brown. Cool completely. Serve chilled.
