- 250g ready made shortcrust pastry
- 5 pears peeled and cored
- 175g golden caster sugar
- 300ml white wine
- 1 vanilla pod split in half
- 4 egg yolks
- 100ml milk
- 100ml double cream
Roll pastry out to line a deep 23cm loose bottomed tin. Chill for 15 mins.
Put the pears in a pan with 100g sugar, the wine and half the vanilla pod. Cover with water, bring to the boil, reduce the heat and simmer for 10-15 mins until pears are soft. Turn off heat and leave to cool.
Heat oven to 200C. Bake the pastry case blind for 15 mins and another 10 uncovered. Whisk yolks, remaining sugar and remaining vanilla pod seeds together, then whisk in the milk and cream.
Reduce oven to 160C. Remove pears from syrup, slice and arrange in the tart. Pour over the custard mixture and bake for 1 hour or until set.
Allow to cool completely before serving.