Pear Tart

Not quite the season yet, but put this on the ‘to do’ list. It is a winner and living in the Okanagan makes it a ‘must do’. If using fresh pears, peel,  slice and boil 4 pears in 3 cups of water and 4 tbsp. sugar until tender.*

 

  • 2 cups digestive biscuits, finely crushed
  • 1/3 cup melted butter
  • 1/4 cup apricot jam, warmed for easier spreading
  • 1 can pear halves, well drained*
  • 1 can Eagle Brand condensed milk
  • 1/4 cup whipping cream
  • 1 egg
  • 1/2 tsp. vanilla
  • pinch of cinnamon

Mix the crushed biscuits with the butter until moistened and spread into a 9 inch tart pan or pie dish over the bottom and up the sides. Refrigerate for 10 minutes.

Spread the jam over the crust (carefully) and arrange the pear slices all over the jam layer, making sure to cover the entire surface.

Whisk together the egg, condensed milk, whipping cream, vanilla and cinnamon and pour over the pears.

Set the pan on a parchment lined baking sheet and bake in a preheated oven 375 degrees for 50 minutes until the top is golden and just set. Cool in the pan.

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