Pear Custard Tart

Pear Custard Tart

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again
Cook Skill:


  • 1 3/4 cups plus 2 tablespoons flour, divided
  • 1 1/4 cups sugar, divided
  • 1 lemon, zested
  • Pinch of salt
  • 1/2 cup butter
  • 2 eggs, divided
  • 1 pound Bosc pears, peeled and sliced
  • 2 egg yolks
  • 1/4 teaspoon almond extract (optional)
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream


Preheat oven to 350° F.

Place 1 3/4 cups flour, 1/2 cup sugar, lemon zest and salt in a food processor. Pulse to combine. Add cut-up butter and pulse until it becomes the size of peas. Add 1 egg and process for a few seconds, just until the dough holds together. Press into an 11-inch tart pan with a removable rim.

Arrange sliced pears on the dough. In a bowl, whisk together remaining whole egg, egg yolks, almond extract, vanilla, 3/4 cup sugar, 2 tablespoons flour and cream. Pour over the fruit. Bake for 60 minutes, or until set.

Cool. Serve at room temperature. Wrap leftovers and store refrigerated for up to 4 days.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member