Pear Tart
Portion Size: 1 slice, ⅛ pie
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 pears | Washed, pared, cored, and thinly sliced |
| 1 cup white sugar | |
| 1/4 cup butter | |
| 1/4 cup all-purpose flour | |
| 1 tablespoon vanilla extract | |
| 2 eggs, beaten | |
| 1 nine-inch pie shells |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat the oven to 350 degrees F (175 degrees C). | |
| 2 | Press the pie pastry into the bottom and up the sides of a tart pan or 9 inch pie plate. Flute the edges. | |
| 3 | Arrange the pear slices cut side down in the pie crust with the small ends toward the center and attractive pattern. | |
| 4 | In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. | |
| 5 | Stir in flour and vanilla. | |
| 6 | Pour over the top of the pears. | |
| 7 | Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 8 | Cool completely before slicing and serving |
Posted in Desert Recipes
