William Pear Tart

  • on February 14, 2010
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Ingrients & Directions


400 g Puff pastry
4 William pears; (4 to 5)

MIXTURE FOR THE CUSTARD
3 Eggs
150 ml Single cream
130 g Sugar

Pre-heat oven to 200-220C. Roll out the pastry and line a 28-30cm round
baking tray. Peel and slice (small) the pears and lay on the pastry.

2 Mix the eggs, cream and sugar and pour over the eggs. Bake for approx
30 minutes until golden brown.


Yields
1 servings

Article Categories:
Tarts

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