La Poire et Crème Tarte

La Poire et Crème Tarte ~

The Pear and Custard Tart

This dessert has never failed to receive raves each time I've served it, the first time was back in the early 80's, I try to make it at least once every fall when the pears are in season.

It has that "wow" factor when you bring it to the table. Vanilla & lemon flavored poached pears are surrounded in tender vanilla flavored egg custard, with an apricot glaze, all cradled in a tender, flaky sweet pastry crust.

It's gem of a recipe from Julia Child

Faithfully, each week , I would save every one of Julia Child's monthly food feature pull-out articles from the syndicated Parade magazine section in the Sunday newspaper.

I still hold them dear. Dating back to the early and mid-80's the papers are now aged and yellow, but Julia's classic recipes remain bright and timely. I have transferred the recipes to my computer, but I can't bear to part with the originals, photos and all.

Packed with great information, I plan on sharing more of these jewels from Julia in future posts; so please check back if you're a Julia fan. 
This one is from January 30, 1983.

I remember it well, as Julia took me step-by-step in making my first homemade sausage both patties, and those stuffed into casings. Delicious.

This is a perfect ending to a Fall or Winter dinner.

I used miniature pears this time, and baked the tart in a 6-inch spring-form deep dish pa
n.

Regular size pear compared to the mini-pears I used.

La Poire et Crème Tarte ~

The Pear and Custard Tart

Here is Julia's recipe

(click to enlarge)

Click to enlarge (parts 1 and 2)

It's also wonderful made with poached apples.

And just for fun~

A blast from the past circa 1983, ads from the section:

Clothing styles may have changed, but Julia's recipes remain classics~

Thank you Julia, for all that you shared.