Pear Custard Tart with Vanilla Bean

Ingredients

• 3pears, peeled, cored and cut into 6 mm slices
• 1 recipetart dough
• 454 g (16 oz; 2 cups)double cream
• 1vanilla pod
• 6large egg yolks
• 170 g (6 oz; ¾ cup), dividedgranulated sugar
• ¼ teaspoontable salt

Instructions

1. 1

   Prepare the pears

   Peel and core the pears, then cut them into 6 mm slices. Lay the slices on kitchen paper to soak up excess juice and set them aside while you prepare the tart.

2. 2

   Shape the pastry

   Roll out the dough to fit a 30 cm fluted tart tin with a removable base. Prick it all over with a fork and refrigerate until firm, keeping the pastry scraps.

3. 3

   Blind-bake the shell

   While the pastry chills, heat the oven to 175°C. Bake the shell for about 10–15 minutes, until golden. Use the scraps to patch any cracks or holes, then leave the shell to cool while you make the filling. Keep the oven on.

4. 4

   Infuse the cream

   Pour the cream into a small saucepan. Split the vanilla pod and scrape out the seeds, then add both the seeds and pod to the cream. Heat until scalding hot, without letting it boil.

5. 5

   Mix the custard

   As the cream heats, whisk the egg yolks with ⅓ cup of the sugar and the salt. Gradually whisk the hot cream into the yolk mixture. Strain the custard through a fine sieve into a jug or large measuring cup with a pouring spout.

6. 6

   Fill and bake

   Arrange the pear slices in a petal pattern, beginning at the outer edge and working towards the centre. Slowly pour the custard over the pears and bake for about 45 minutes, until the filling is set.

7. 7

   Caramelise the top

   Take the tart out of the oven and switch on the grill. Sprinkle the remaining ¼ cup of sugar evenly over the tart. Place it under the grill until the sugar caramelises and the pear edges are deeply browned.

8. 8

   Cool and chill

   Let the tart cool to room temperature in its tin, then chill it before serving.

What is a pear custard tart?

A pear custard tart pairs fruit and an egg-and-cream filling in a pastry shell, with a brûléed-style sugar finish. It belongs to the broad European tart tradition, while this version takes its cues from an American dessert table.

Vanilla seeds give the custard fragrance, and arranging the pears in overlapping slices makes a neat, petal-like top. The final grill adds a crisp, caramelised contrast to the soft filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 187 calories, 1g protein, 15g carbs, 14g fat.

The pastry and cream provide most of the fat, while the pastry, sugar and pears contribute carbohydrates; the egg yolks add some protein and fat. Pair a slice with fresh fruit, or serve it after a meal with a lighter main course.

Keep the pastry crisp

Chill the shaped shell until firm before baking; cold pastry is easier to handle and holds its shape better in the tin. Pricking it helps limit bubbling as it bakes.

Patch cracks while the shell is still warm, using the reserved scraps. This helps prevent the loose custard from escaping into the tin.

Dry and arrange the pears

Dry slices: laying the pears on kitchen paper draws away surface juice, which could otherwise make the tart watery.

Petal pattern: overlap the slices around the rim and continue towards the middle. Pour the custard slowly so the arrangement stays in place.

Make a smooth vanilla custard

Warm cream: heat it until steaming and scalding hot, but do not let it boil. Scraping the seeds into the cream distributes the vanilla flavour, while the pod adds more as it infuses.

Temper the yolks: whisk in the hot cream gradually rather than all at once. Straining removes any small cooked bits and catches the vanilla pod before the custard goes into the tart.

Check the bake

The shell should be golden after its short bake, and the filled tart needs about 45 minutes in the oven. Look for a set filling rather than relying on time alone, as ovens and tins can vary.

The custard will continue to firm as it cools. Let the tart reach room temperature before chilling it, and avoid moving it around while the filling is still delicate.

Finish under the grill

Sprinkle the remaining sugar in an even layer so it caramelises consistently. Stay close while the tart is under the grill: the sugar and pear edges can darken quickly.

Serve chilled or cool, with lightly whipped cream if you like. The tart is rich enough to work in modest slices alongside tea or coffee.

Recipe notes & tips

• Use pears that are ripe but still firm enough to slice neatly.
• Let the baked shell cool before pouring in the custard.
• Pour the custard from a jug with a spout for better control.
• Check the sugar frequently under the grill, as it can go from golden to burnt quickly.
• Chill the tart thoroughly for cleaner slices.

Variations

• Add cardamom: whisk a small pinch into the yolks for a warm spice note.
• Use cinnamon: dust the pears lightly with ground cinnamon before adding the custard.
• Try a different pear: choose another firm-fleshed variety that holds its shape when baked.
• Add citrus zest: mix finely grated lemon zest into the custard for a brighter flavour.
• Serve with crème fraîche: add a spoonful alongside each slice for a tangy contrast.

Common mistakes to avoid

• Wet pear slices: dry them on kitchen paper before arranging to limit excess juice.
• Boiling the cream: heat it only until scalding hot so it does not boil over or become difficult to whisk into the yolks.
• Adding cream too quickly: whisk it into the yolks gradually to help keep the custard smooth.
• Skipping pastry repairs: patch cracks in the baked shell with scraps before filling it.
• Leaving the grill unattended: watch the sugar closely and remove the tart as soon as it is caramelised.

How to store

Cover and refrigerate the tart for up to 3 days. Serve chilled, or let a slice stand briefly at room temperature; avoid reheating, as it can soften the custard and caramelised top.

Frequently asked questions