by Culinista Annouchka
View
my 26 recipes »
Photo by Culinista Annouchka
Culinista Annouchka's Notes:
Expand2-3 near ripe pears (you can also make this with apples); peeled and thinly sliced Ask a question about this ingredient
2-3 tablespoons lemon juice Ask a question about this ingredient
1/4 cup brown sugar + 2 tablespoons Ask a question about this ingredient
1/3 cup heavy cream Ask a question about this ingredient
1 large organic egg Ask a question about this ingredient
1/2 vanilla pod, seeds scraped out Ask a question about this ingredient
1 dash nutmeg Ask a question about this ingredient
1 pinch cinnamon Ask a question about this ingredient
2 tablespoons of apricot jam (we like Bonne Maman) Ask a question about this ingredient
Place the pears in a large bowl and sprinkle with lemon juice and 2 tablespoons of sugar. Let macerate for a few minutes. Meanwhile, spread the apricot jam on the bottom of the pie shell and set the oven to 360F (depending on your oven the temperature can range between 350F and 375F).
Ask a question about this stepWhen the oven reaches its set temperature, place the fruit into the tart shell in a circular pattern. Place in oven for about 10 minutes.
Ask a question about this stepMeanwhile whisk together the egg and sugar then adding the cream. Add the cinnamon, nutmeg and vanilla. The mixture should be thick and a deep caramel color.
Ask a question about this stepAdd the mixture to the tart, spreading it around as much as possible. Bake for another 30 to 40 minutes, until the cream mixture is almost set. Cool for 30 minutes and enjoy, with ice cream or a little extra cream.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
