Pear Curd Tarts with Raspberry GlazeSERVES 6 Tarts with leftover curd PrintDownload
- 1 cup of flour, plus more for rolling out dough
- 1/3 cup of Butter Flavored Crisco (I use the sticks for easy measure)
- 1/4 tsp of salt
- 1 Tbsp of sugar
- 2-3 Tbsp of ice water
- Pear Curd :
- 1 ripe pear, peeled and diced
- 1 cup of pear juice
- 3 egg yolks
- 1/3 cup of sugar
- 4 Tbsp of butter
- 1/4 tsp of corn starch only if needed
- In a mixing bowl, combine flour, sugar and salt. Cut in the shortening with a pastry cutter until there are bits about the size of small peas in the flour. Add the water, just enough to bind the dough and turn out on a floured surface. Shape into a flattened disc. Flour the rolling pin and roll out to about 1/4 inch thick. Using a large biscuit cutter or cookie cutter, cut out six tarts. Place on a baking sheet lined with parchment paper. Roll the edges to create a barrier for the curd and prick holes in the dough with a fork to help release steam. Bake at 350 for about 15-20 minutes. Until light golden brown.
- Peel the pear and dice it. Blend the pear with 1 cup of juice until smooth. In a metal or glass bowl combine the pear/juice, butter, sugar and egg yolks. Place the bowl over a pot of simmering water and whisk continuously for about 15 to 20 minutes. It's a long time I know, but you need to cook the egg and it takes that long for mixture to get thick. If after about 15 minutes it's not getting thick (coating the back of a spoon) add the cornstarch and it will thicken up pretty quick. You just want to make sure that the curd is smooth. No lumps! So if you add cornstarch, whisk like you've never whisked before to ensure a smooth creamy curd. Take off the heat and let it cool for a minute. Stirring every so often to prevent a skin from forming on top.
- Top the baked tart shells with a curd and then the raspberry glaze. Plastic sandwich baggies are an easy on hand pastry bag. Fill a corner of a bag with 1/3 cup of the raspberry jam and twist the baggie until all the jam is tightly in one corner of the bag. Try to get most of the air out. Snip the tip of the bag and make whatever design you like on the tart.
- Serve with fresh raspberries, enjoy!