Roasted Pear Crème Brûlée Tart

Roasted Pear Crème Brûlée Tart
Photo by Randy Mayor

Ingredients

  • Pastry:
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • Pastry cream:
  • 1 (4-inch) piece vanilla bean, split lengthwise
  • 4 ounces all-purpose flour (about 3/4 cup plus 2 tablespoons)
  • + 33 more ingredients
    • Topping:
    • 3 tablespoons all-purpose flour
    • 1 tablespoon granulated sugar
    • ¼ teaspoon salt
    • ¼ teaspoon salt
    • 1 (4-inch) piece vanilla bean, split lengthwise
    • 2 medium pears, peeled, cored, and halved
    • 2 cups 2% reduced-fat milk
    • 2 tablespoons ice water
    • Pastry cream:
    • 4 ounces all-purpose flour (about 3/4 cup plus 2 tablespoons)
    • 2 medium pears, peeled, cored, and halved
    • 1/8 teaspoon ground nutmeg
    • 1 tablespoon granulated sugar
    • 1 large egg, lightly beaten
    • ¼ cup packed brown sugar
    • Cooking spray
    • 1/3 cup granulated sugar
    • Topping:
    • ¼ cup chilled butter, cut into small pieces
    • 1 large egg, lightly beaten
    • 3 tablespoons all-purpose flour
    • ¼ cup chilled butter, cut into small pieces
    • 2 tablespoons ice water
    • 1 teaspoon fresh lemon juice
    • 1/3 cup granulated sugar
    • ¼ cup packed brown sugar
    • 1/8 teaspoon salt
    • ¼ teaspoon ground cinnamon
    • 1 teaspoon fresh lemon juice
    • Pastry:
    • Cooking spray
    • 2 cups 2% reduced-fat milk

1. Preheat oven to 450°. 2. To prepare pastry, place first 3 ingredients in a food processor; pulse to combine. Add butter; pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add 2 tablespoons ice water through food chute, processing just until dough starts to come t...

View full recipe at My Recipes

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