Page 162 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Pear And Rhubarb Cardamom Custard Pie

MAKES 1
(9- /23- )

, ,

. Add the delicious creaminess of vanilla-laced custard,
and this tart will delight everyone’s senses.

Simple Tart Dough (page
21) ½ batch

rhubarb 6 stalks

unsalted butter 1 tablespoon 14 g
sugar, divided ¾ cup 150 g

juice and zest of 1 lemon
Bosc pear, cored and cut
into wedges ¼ inch (6 mm) 1
thick

vanilla bean paste 1 teaspoon 5 ml

cardamom ¼ teaspoon 1 g
egg yolks 6

heavy cream 2 cups 480 ml
sanding sugar or turbinado
sugar, for sprinkling ¼ cup 50 g

1

. Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) glass pie
plate with the dough, dock the bottom of the crust, and freeze it for
20 minutes.

2
. Line the crust with parchment and pie weights or dried beans and
bake it for 20 minutes. Remove the weights and parchment and
bake for 5 minutes more. Set aside.

3
. Raise the oven temperature to 375°F (190°C). Cut the rhubarb
stalks into ½-inch (12-mm) pieces. Melt the butter in a heavy-