Step 1: You will need
- 6 small pears, peeled. halved and cored, in a bowl of water with some lemon juice.
- 250 g sugar
- 500 ml water
- 1/2 vanilla pod
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 220 g ready-made short crust pastry, thinly rolled into a circle
- 300 ml cream
- 45 g sugar
- 1 tbsp vanilla essence
- 3 eggs, beaten
- 1 lemon zest
- 1 saucepan
- 1 tray
- 1 slotted spoon
- 1 small knife
- 1 cutting board
- 1 baking tin, 28cm
- 1 spoon
- 1 jug
- 1 fork
Step 2: Preheat the oven
Turn on the oven and set it to 180°C, 350°F or gas mark 4.
Step 3: Prepare the crust
Place the dough over the baking tin and using your fingers, shape it into the tin making sure that you have pastry overlapping the sides. Continue to press down firmly all around the edges and carefully press off the excess pastry.
With a fork pierce holes over the pastry . This will stop it rising during pre-baking.
Step 4: Pre-bake the pastry crust
Now place the tin into the centre of the preheated oven and partially bake for 10 -12 minutes. Remove it after this time.
Step 5: Cook the pears
Take the vanilla pod, slice it horizontally with a sharp knife, open it up and scrape off the pulp onto the knife point. Then place both pulp and pod into the pan.
Cover with water and add the sugar, lemon juice, orange juice and the pears. Place over a medium heat. Bring the pears to a simmer and cook for roughly five minutes.
You can test when the pears are done by piercing them with a knife. They should be soft and offer no resistance. With a slotted spoon remove the pears to cool.
Step 6: Make the custard
Place the cream into a jug, then the beaten eggs, sugar, vanilla essence and lemon zest. Stir together well with a spoon until it becomes a creamy mixture.
Step 7: Make the tart
Now place the pears onto the pre-baked pastry case. Then pour over the custard mixture.
Step 8: Bake the tart
Place into the centre of the oven and bake for 20-25 minutes. Once the custard has set, and this can be checked by carefully shaking it, remove from the oven.
Step 9: Serve
This may be eaten hot or chilled in the fridge.