30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grandfather Fitzwilliam's Pear And Ginger Clafoutis
A refined clafoutis showcasing the best ingredients and techniques. Uses a pâte sucrée crust, high-quality pears, and a delicate ginger-infused crème pâtissière.
Total Time
120
Yield
6
Calories
380 cal
Difficulty
Hard
Cuisine
Holiday
(0 reviews)
What You'll Need
Equipment:
9-inch tart pan with removable bottom, Rolling pin, Saucepan, Whisk, Mixing bowls, Plastic wrap •
Shop these items →
Instructions
Prepare Pâte Sucrée: Combine flour and powdered sugar. Cut in cold butter until crumbly. Add egg yolk and ice water, mixing until dough comes together. Chill for at least 30 minutes.
Roll out the Pâte Sucrée and press into a 9-inch tart pan with a removable bottom. Blind bake at 350°F (175°C) for 15-20 minutes, or until golden brown. Let cool.
Prepare Crème Pâtissière: Heat milk in a saucepan. Whisk together sugar and cornstarch. Whisk in egg yolks. Temper egg mixture with hot milk, then return to saucepan and cook until thickened. Stir in butter, vanilla bean paste, and grated ginger. Strain and chill, covered with plastic wrap pressed onto the surface.
In a bowl, toss the sliced Pears with Lemon Juice.
Spread the chilled Crème Pâtissière evenly into the baked tart shell.
Arrange the Pear slices attractively on top of the crème pâtissière.
Bake at 350°F (175°C) for 25-30 minutes, or until the pears are tender and the custard is set.
Let cool completely before dusting with Powdered Sugar and garnishing with chopped Candied Ginger.
