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All About

Custard tarts

Explore 8 recipes, 4 videos, and more

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recipe

Any variety of firm-ripe pears works in this recipe, but Anjou will hold up especially well when poached. You will need a kitchen torch or a broiler setting on your oven to finish off the tart; the crackly sugar layer has just the right crunch over the soft fruit and creamy filling.

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