Description
An elegant yet simple homemade dessert featuring a buttery cinnamon-sugar shortbread crust, roasted honey-glazed pears, and a silky, rich custard filling. This seasonal tart is perfect for dinner parties or cozy autumn evenings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt
- 1 large egg yolk
- 3 large Bosc or Anjou pears, peeled, cored, and sliced into ¼-inch wedges
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream
- ½ cup whole milk
- ½ cup granulated sugar
- 3 large eggs + 1 large egg yolk
- 1 tablespoon cornstarch
- Pinch of nutmeg
Instructions
- Preheat oven to 350°F (175°C).
- In a food processor, pulse flour, ¼ cup sugar, cinnamon, and salt until combined.
- Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized butter pieces.
- Add egg yolk and pulse just until dough clumps together. Press firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Chill crust in the fridge for 15 minutes.
- Toss pear slices with honey and vanilla extract. Let sit for 5 minutes.
- Arrange pear slices in a single layer over the chilled crust. Pour remaining honey mixture over pears.
- In a medium bowl, whisk heavy cream, milk, ½ cup sugar, and cornstarch until smooth.
- Whisk in eggs, extra yolk, vanilla, and nutmeg gently to avoid air bubbles.
- Slowly pour custard over pears until it comes halfway up the fruit.
- Place tart pan on a baking sheet and bake for 45-50 minutes until edges are set and center has a slight jiggle.
- If crust edges brown too quickly, cover with aluminum foil.
- Cool completely on a wire rack for at least 1-2 hours before slicing.
Notes
Keep butter cold for a flaky crust. Do not skip cornstarch as it stabilizes the custard. Cool completely before slicing to prevent a soupy texture. Can be made gluten-free by using almond flour or a 1:1 gluten-free flour blend. Can be made dairy-free by swapping butter for coconut oil and cream/milk for full-fat coconut milk.
- Prep Time: 25 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 42
- Fiber: 3
- Protein: 6
Keywords: pear tart, custard tart, cinnamon crust, fall dessert, honey roasted pears, homemade dessert, gluten-free option