Pear Tart with Vanilla Crème Anglaise

Related event: Dessert and wine pairing


Pear Tart w/ Vanilla Crème Anglaise


Pastry Crust:

  • ¾ cups flour
  • 5 Tablespoons shortening
  • 5 Tablespoons unsalted butter chilled and cut into small pieces
  • ¼ cup sugar
  • Zest of 1 lemon
  • 1 egg
  • 3 Tablespoons ice cold water


  • 1-2 pears halved and cores removed and sliced into 1/8” slices
  • ¼ cup sugar


  • 1 egg
  • ¼ cup sugar
  • ¾ cup ½ and ½
  • ¼ cup pear flavored brandy
  • ¼ teaspoon freshly grated nutmeg

Crème Anglaise

  • 6 egg yolks
  • 2/3 cup sugar
  • 1 ½ cups hot milk
  • 1 Tablespoon vanilla
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons rum


Prepare pastry

  • Combine flour, sugar lemon zest into food processor.
  • Pulse 10 1-second pulses to combine.
  • Drop the shortening into the flour mixture in small dollops.
  • Pulse 5 1-seconds pulses to combine.
  • Add butter and pulse another 5 1-second pulses to combine.
  • Mixture should resemble pea-sized crumbles.
  • Add egg and water and mix until a ball forms (another 5 1-second pulses).
  • Turn onto plastic wrap and refrigerate 30 minutes or so to rest.


  • Beat eggs and sugar until light and pale.
  • Whisk in ½ & ½ until combined.
  • Whisk in brandy and nutmeg.

Prepare pastry and bake crust:

  • Roll out pastry crust into a 12 inch circle.
  • Place crust into tart pan and remove excess crust.
  • Bake in a preheated oven to 425°F for 10-12 minutes, until crust is set and starting to turn golden.

Add pears:

  • Remove crust from oven and layer in pear slices.
  • Top with ¼ cup of sugar.
  • Return to oven and bake for 15-20 minutes until pears are beginning to caramelize.
  • Remove from oven

Add custard:

  • Gently pour custard over top and return to cooler oven (350°F) for another 20 minutes or until custard has risen and starts to turn golden brown.
  • Cool on a cooling rack
  • Serve with crème Anglaise.

Make crème Anglaise:

  • Whisk egg yolks and sugar in a heavy bottomed sauce pan.
  • Continue beating until the mixture is light and fluffy and pale yellow.
  • Slowly stir in the hot milk to prevent the sauce from curdling.
  • Heat over low heat and stir slowly. Do not overheat the sauce, or the eggs will scramble.
  • Continue to stir while the sauce thickens. It will be done when it coats the wooden spoon with a light creamy layer, thick enough to hold when you draw a line across the back of the spoon.
  • Remove from heat.
  • Stir in the vanilla and rum. Refrigerate until needed.