I've been on a pie-baking frenzy this fall, and I don't think I've run out of steam yet! The latest is this Pear Custard Tart. Bartlett pears are poached with vanilla bean and orange peel, then layered in a buttery crust and soaked in a vanilla custard before being baked and topped with toasted almonds. It sounds amazing, and yet the result is understated. The first day I found it plain and was a bit disappointed, but on the second day the flavors had developed -- the pears had more of a presence and the custard and almonds complemented them well.
I'm chalking the difference up to using pears that could have been more ripe, and not including the brandy the recipe called for. We rarely have hard stuff in the house, but this simple tart could use something to punch it up. I would definitely make it again, using riper pears and the brandy. The tart doesn't have loud flavors: no chocolate, cinnamon, clove, or cayenne. Still, it's gorgeous, elegant, and tasty (at least on the second day), and would make a light but showy finish to a Thanksgiving feast.
