Warm Pear Custard Tarts with Pomegranate

This is a jazzed up version of a classic french custard tart from the Normandy region, traditionally made with apples but pears are also a popular choice.

The sweet crust tarts are filled with sliced pears and a cream custard, which is then baked and finally sprinkled on top with pomegranate seeds.
The addition of pomegranate gives the tarts a vibrant burst of flavor and crunch.

The tartness of the fruit is a nice contrast to the sweetness of this tart and adds a splash of vivid color scattered over the tarts like little ruby jewels.

Warm Pear Custard Tarts with Pomegranate: (adapted from Julia Child's Tarte Normande Aux Poires in Mastering the Art of French Cooking)(Makes 6 small tarts)

• Pâte Sablée dough for 6 tart shells (Recipe and directions in my Lemon Tarts post).

• x2 medium pears (peeled, cored and sliced)
• 1/3 cup granulated sugar
• 1/2 teaspoon cinnamon

• 1 large egg
• 1/3 cup granulated sugar
• 1/4 cup sifted flour
• 1/2 cup heavy cream
• 1 tablespoon cognac (I altered this- recipe calls for 3 tbsp)
• 1 tablespoon vanilla extract (my addition)

• 1/2 cup of pomegranate seeds (my addition)

Pre-heat oven to 375F.

Par-bake the tart shells, directions in my Lemon Tarts post.

Peel, core and slice the pears.

Toss them in a bowl with the sugar and cinnamon, coating the pears well.

Arrange the pears in the tart shells and bake in the oven at 375F for about 20 minutes.

Remove and let cool.

In a mixing bowl, beat the egg and sugar together until it becomes thick and pale yellow.

Beat in the flour and then the cream, cognac and vanilla.

Pour the custard in the tart shells filling them almost right to the top.

Return the tarts to the oven at 375F for about 10 minutes until the cream begins to puff.

While the tarts are still warm from the oven sprinkle with the pomegranate seeds and serve.