Pear Custard Tart from The Weeknight Cook by Brigit Binns

Name: Pear Custard Tart from The Weeknight Cook by Brigit Binns
Ingredients: Unsalted butter, 2 tablespoons, melted; Sugar, ⅔ cup (5 oz/155 g); Eggs, 2; Pears such as Bartlett, Anjou, or Bosc, 4, peeled, halved, cored, and thinly sliced; Pure vanilla extract, 1 teaspoon; Flour, 3 tablespoons; Lemon zest, 1 teaspoon finely grated; Heavy (double) cream, 2 tablespoons; Sweet Tart Dough, 1 disk, at cool room temperature

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Partially bake the tart shell Preheat the oven to 425°F(220°C). On a lightly floured work surface, roll out the dough into a 10½-inch (26-cm) round. Fit into a 9½-inch (24-cm) tart pan with a...

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Cooking tools:

Tart pan
Rolling pin
Oven
Chef's knife
Cutting board
Paring knife
Peeler
Microplane
Mixing bowl
Whisk
Measuring cup

Ingredients

Unsalted butter, 2 tablespoons, melted
Sugar, ⅔ cup (5 oz/155 g)
Eggs, 2
Pears such as Bartlett, Anjou, or Bosc, 4, peeled, halved, cored, and thinly sliced
Pure vanilla extract, 1 teaspoon
Flour, 3 tablespoons
Lemon zest, 1 teaspoon finely grated
Heavy (double) cream, 2 tablespoons
Sweet Tart Dough, 1 disk, at cool room temperature