For crust:
- 1/8 cup of white sugar
- 1/8 cup of brown sugar
- zest from 1 lemon
- 1/8 tsp of salt
- 115 g of very cold unsalted butter, cubed
- 5 oz all-purpose flour
- 1 cup of pear puree (fully ripened)
- 2 large eggs
- 1/4 cup of honey
- 1/2 cup of white sugar
- 1/8 cup + 1 tbsp of lemon juice
- Seeds from 1 vanilla bean
- 1/3 cup all-purpose flour
- Powder sugar for dusting
Preheat the oven on 350 F.
In a food processor, pulse the white sugar, brown sugar, lemon zest and salt together until blended. Add the cold butter and pulse again until the sugar mixture is evenly mixed into the butter. Then add the flour and pulse until a loose and crumbly dough forms.
Line a 9x9 pan with parchment paper. Press the dough down with your fingers until it's firmly distributed. Bake in the oven for 18-20 min until the edges are slightly browned.
Meanwhile, make the pear custard. Peel and core 2-3 pears depending on the size to have enough for 1 cup of pureed pear. Puree the pear first in the blender. It may be slightly difficult to do so without enough liquid so you might have to smash the pears down with a wooden spoon a few times. Once the pear is pureed, measure exactly 1 cup to leave in the blender then add the eggs, honey, sugar, lemon juice, vanilla seeds and flour. Blend until just evenly combined. Tap the blender on the counter a few times to help the air bubbles float to the top, then use a spoon to pop as much bubbles as you can.
Once the crust is ready, take it out of the oven and turn the heat down to 325 F. Pour the pear custard onto the hot crust and return it to the oven to bake until the center of the custard is set and the edges are slightly browned, 25-30 min.
Leave it to cool slightly on the counter, then lift the parchment paper to remove them from the pan. Let it chill completely in the fridge before cutting.
Comments
Post a Comment