One of the perks of being at home as opposed to the dorms is access to a full kitchen. We all know I love to cook… a lot. Almost as much as I love knitting. I don’t, however, love to bake. Too much measuring, not enough spontaneity for me. I’m always afraid that when I tweak something it’s going to change a chemical reaction and fux the whole thing up. [Yes, I am aware that is not a word.] Despite that strange fear, I’ve been playing around with a pear tart recipe and have finally gotten it to a point where I’d like to share it. I took pictures the last time I made it, though they were on my phone and are not the best quality. Next time I’ll grab the DSLR and get y’all some decent looking photos.

You will need:

Thoroughly combine the following ingredients.

4 egg yolks

3/4 cup granulated sugar

4 tablespoons all-purpose flour

1 3/4 cup whole milk

1/4 cup heavy cream or quality rum

1 teaspoon vanilla extract

pinch of ground cinnamo

4 egg yolks

3/4 cup granulated sugar

4 tablespoons all-purpose flour

1 3/4 cup whole milk

1/4 dark rum

2 teaspoons vanilla extract

pinch of ground cinnamon

pinch of nutmeg

3-4 FIRM pears

Also, one pie crust- either make your own or use a store bought one. I am horrible with dough, so I use a pre made one…

Combine all ingredients except the pears very thoroughly in a bowl. Core the pears, then slice them into 8ths. Place the crust in your pie pan, pat it down thoroughly. Arrange your pears- either in a circular pattern like I did, or just toss them in if you don’t mind how it looks. Trust me, after one bite, you won’t give a damn what it looks like! Pour the custard mix over the pears. I’ve found that I don’t always use all the custard- you don’t want it to overflow, so use your judgement. This differs based on how many pears you added. Bake at 350 for 45 – 50 minutes. The custard should have a gel like texture- not watery, but not completely solid, either. It will firm up some as it cools. Serve warm or cold- it’s delightful either way!