Pear Curd Tarts with Raspberry Glaze

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I LOVE fruit curds.  They’re great on biscuits at breakfast, cheese platters and are perfect for desserts.  I wanted to do a couple Valentine’s Day treats for the blog so this one more that I came up with.  I was wandering the isles of the grocery store the other day and found Pear paste, which (as it turns out) is one of the many counterparts to Quince paste that you serve with cheese.  The paste got me thinking about a dessert with a ripe juicy pear so I decided to turn one into curd tart.  These were not disappointing in the very least!  The curd was very easy to make, it just takes a couple minutes and you get an arm workout while continuously whisking the curd over a double boiler.  Maybe the vigorous whisking cancelled out a few of the calories in these tarts?   Probably not, but it sounds good so I’m stickin’ to it!  The crust is a basic pie crust that my aunt showed me how to make a couple years ago.  It’s the only crust I use for sweet pies and it’s so easy I think it may be considered cheating in the kitchen.  I’m not sure what baking aficionados would say about it, but if it were any easier you would have just bought packaged crust.   I added just a little sugar to sweeten the dough and then topped the curd filling with easy, twist a jar open, seedless raspberry jam.  Yum, yum, YUM!


Pear Curd Tarts with Raspberry Glaze

SERVES 6 Tarts with leftover curd PrintDownload


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One Response to Pear Curd Tarts with Raspberry Glaze

  1. Maggie February 9, 2012 at 7:53 pm #

    Wait, what, really? I didn’t even know you could make curd out of pears. Where have I been? I am not a fan of lemon desserts so I usually stray away from the lemon curds, but this I like! I like it a lot.

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