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Roasted Pear Crème Brûlée Tar

People do not eat enough pears. If you can look at this recipe and Not Want To Eat Pears and Make This Happen, then we are done. I don't know you anymore.



No, please come back. And make this. And take a picture and send it to us. Use our pears, which arrive in August. 


Roasted Pear Crème Brûlée Tart Recipe auuauuuughhhh. wan to eat it.

Roasted Pear Crème Brûlée Tart Recipe


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



  1. 1. Preheat oven to 450°.
  2. 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 together. Turn dough out onto a piece of plastic wrap; press into a disk. Cover and chill 10 minutes in the freezer. Place dough between 2 sheets of plastic wrap; roll dough into a 10-inch circle. Fit dough into a 9-inch round removable-bottom tart pan coated with cooking spray; pierce dough with a fork. Bake at 450° for 10 minutes or until lightly browned. Cool completely on a wire rack.
  3. 3. To prepare pastry cream, combine brown sugar, 3 tablespoons flour, and 1/8 teaspoon salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium-high heat until thick and bubbly (about 5 minutes), stirring constantly. Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan; cook 2 minutes or until mixture reaches 185° and coats the back of a spoon, stirring constantly. Discard vanilla bean. Spread pastry cream onto a baking sheet; cover entire surface with plastic wrap. Refrigerate 20 minutes or until chilled. Spread pastry cream evenly into tart shell; cover and chill at least 2 hours or until set.
  4. 4. To prepare topping, combine juice, cinnamon, nutmeg, and pears; toss well to coat. Place pears, cut side down, in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 45 minutes or until tender. Cool completely; thinly slice. Place on paper towels; pat dry with additional paper towels. Arrange the pear slices spoke-like over pastry cream. Cover and chill at least 30 minutes.
  5. 5. Sprinkle 1/3 cup granulated sugar evenly over pears, leaving a 1/2-inch border. Holding a kitchen blowtorch about 2 inches from the top of custard, heat the sugar, moving the torch back and forth, until the sugar is melted and caramelized (about 3 minutes). Serve immediately.
Thank you SaBrina Bone of Cooking Light to bring this wondrous dish to my attention!
Cheers everyone and happy eating,

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