Pear-Custard Tart
Cookbook author Kim Laidlaw says that the first recipe from Julia Child she ever made was her French custard apple tart. The recipe for this delicately flavored tart, filled with vanilla-poached pears and brandy-spiked custard and topped with sugary toasted almonds, is an ode to Julia and that memorable apple dessert.
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Customer Reviews for Pear-Custard Tart
Review 1 for Pear-Custard Tart
AnitaLK
,Beverly
Beverly, MA
November 27, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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Elegant, light and delicious!
November 27, 2012
I made this tart last week for Thanksgiving and I am pleased to report that, at least in my guests' opinion, it scored far better than all the traditional pies that were served on that day.
The custard is a great backdrop that makes it the tart more refined and showcases the pears very nicely.
If I can add one personal touch: I suggest adding a cup of sweet white wine to the poaching liquid and after poaching, letting the sliced pears soak in a little dash of pear liqueur before placing them in the pie crust.
The custard is a great backdrop that makes it the tart more refined and showcases the pears very nicely.
If I can add one personal touch: I suggest adding a cup of sweet white wine to the poaching liquid and after poaching, letting the sliced pears soak in a little dash of pear liqueur before placing them in the pie crust.
Pros: Impressive, Will Make Again