Directions:
- Preheat oven to 450°.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.55 Kcal (999 kJ) | ||
| Calories from fat | 69.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.76g | 12% | |
|---|---|---|---|
| Cholesterol | 43.48mg | 14% | |
| Sodium | 189.47mg | 8% | |
| Potassium | 205.66mg | 4% | |
| Total Carbs | 37.81g | 13% | |
| Sugars | 24.15g | 97% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 4.88g | 10% | |
| Vitamin C | 3.3mg | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 110.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 153.72 Kcal (644 kJ) | ||
| Calories from fat | 44.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 12% | |
|---|---|---|---|
| Cholesterol | 28.02mg | 14% | |
| Sodium | 122.09mg | 8% | |
| Potassium | 132.52mg | 4% | |
| Total Carbs | 24.37g | 13% | |
| Sugars | 15.56g | 97% | |
| Dietary Fiber | 1.2g | 7% | |
| Protein | 3.14g | 10% | |
| Vitamin C | 2.1mg | 5% | |
| Iron | 0.2mg | 2% | |
| Calcium | 71.2mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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