Apple Pear & Custard Tart

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This Apple Pear & Custard Tart makes the perfect dessert. The idea came to me after eating some small Mr Kipling tarts with the same name. The combination of apple, pear and custard, with a cake-like pastry was very good indeed. So I decided to make some myself. But, rather than individual tarts this is a recipe for a large tart. That makes it perfect for serving as a dessert.

Unlike many tarts this one has a cover of pastry. But that works so well, giving a crunch for additional texture. Of course you can call it a pie if you prefer. As you can tell from the name of the tart it has a number of different components.

Apple Pear & Custard Tart

Components For The Apple Pear & Custard Tart

There is some apple if the form of a purée. Then some pears, from a tin, which are diced into small pieces. After that a nice thick vanilla custard. The final component is pastry, a lovely short and cake-like one.

Bramley apples in combination with Braeburns give a tartness and a sweetness. Bramleys as you may know are cooking apples that are very tart. Of course you can use any apples you may care to. For pears the tinned ones are very good. They are usually Bartlett pears that have a great flavour. The custard has vanilla as a flavouring, which works so well with apples and pears. Then the pastry is rich and buttery and has such a soft texture.


The lends itself to having the various components made in advance. Particularly since the apples and the custard must cool completely before going into the tart. So, if you wish the apples, custard and pastry can all be made the day before and then the tart can be assembled when you are ready.

Cook the apples until they form a purée. To obtain that you can mash the apples as they cook. They should cook until the purée is thick and doesn’t leak juice. Then allow them to cool completely.

The pears are easy, simply drain them and pat them dry, then cut into small piece.

The custard, too, is easy. Simply make a paste of egg yolks, sugar, cornflour and vanilla and temper it with hot milk. The stir in the remaining milk and heat it, stirring constantly, until it thickens. Then allow that to cool completely. Home-made is best, but using custard powder and milk will work as well.

The pastry to is easy. It uses softened butter, rather than cold, and everything mixes easily. It does contain baking powder, which gives a rise during baking. That makes it cake-like. Some of the pastry is placed in the freezer for a short while, so it can be grated for the top of the tart.

Apple Pear & Custard Tart

Assembling The Tart

Roll out two thirds of the pastry and use it to line an 8 inch round tart pan or sandwich pan. You can patch the pastry if necessary as it is very soft. Cover the pastry with a layer of the apples. Then dot the apples with pieces of pear. How much pear is a matter of choice. Cover the pears with a layer of the lovely thick custard. Then grate the remaining pastry over the top.

Bake the tart for about 40 minutes, at 180C/160C Fan/350F, until the pastry on top has browned nicely. Allow the tart to cool in the pan for at least 30 minutes. Then you can transfer it to a wire rack to cool completely before serving.

My Apple Pear & Custard Tart

Apple Pear & Custard Tart
Apple Pear & Custard Tart

After assembling my tart I let it bake for 40 minutes. The grated pastry top turned a lovely light brown. So I took it out of the oven and let it cool for 30 minutes. Turning it out of the pan I put it on a wire rack to cool. Then I cut myself a rather large slice. The taste was simply wonderful. The combination of apple, pear and custard was so good. The pastry base rose well and was lovely and soft while the top was slightly crunchy. Altogether the combination of flavours and textures were great.

Apple Pear & Custard Tart – Video

Another lovely dessert recipe is Raspberry Crumble – Easy Recipe.

Apple Pear & Custard Tart

Recipe by geoffcooCourse: Desserts, Pies, TartsDifficulty: Medium


Prep time


Cooking time




  • Apples & Pears
  • 200g(7 oz) drained tinned pears, diced

  • 400g(14 oz) diced apples

  • 80g(6 1/2 tbsp) caster sugar

  • Juice from one lemon

  • Custard
  • 240ml(1 cup) whole milk

  • 2 medium egg yolks(large in USA)

  • 60g(1/4 cup + 2 tsp) caster sugar

  • 24g(3 tbsp) cornflour

  • 5ml(1 tsp) vanilla extract

  • Pastry
  • 320g(2 cups + 2 tbsp, based on scooping packed flour into a 250ml cup) plain flour

  • 6g(1 1/2 tsp) baking powder

  • 1 medium egg(large in USA)

  • 120g(1/2 cup + 1 1/2 tbsp) caster sugar

  • 140g(10 tbsp) softened unsalted butter

  • grated zest of one lemon

  • pinch of salt


  • Place the apples, lemon juice and sugar into a saucepan and cook it, stirring from time to time, until the apples are fully cooked and you can easily mash into a purée.
  • Continue too cook until the purée has thickened and holds shape when a spoon is dragged through it.
  • Place the puree into a bowl and leave it to cool completely.
  • Place the milk into a saucepan and heat it until almost boiling.
  • Put the egg yolks, sugar, cornflour and vanilla extract into a bowl and stir into a thick and smooth paste.
  • Whisking constantly gently drizzle the hot milk onto the paste to temper the egg yolks.
  • Pour the remaining milk in and whisk to combine.
  • Put the mixture back into the saucepan and place on the heat again, whisking constantly.
  • As the custard reaches about 82C/149F it will thicken well.
  • When it is thick to at least a ribbon stage, transfer the custard to a bowl to cool, pressing some plastic wrap onto the surface to prevent a skin from forming.
  • Grease an 8 inch(20cm) sandwich pan and line the base with parchment paper.
  • When the apples and custard have cooled put the butter and sugar for the pastry into a large bowl and cream them together.
  • Add the egg, zest and salt and mix them in until fully combined.
  • Mix the baking powder into the flour.
  • Sift the flour over the wet mixture and mix it in until it starts clumping into a dough.
  • Use your hands to squeeze it into a nice smooth paste.
  • Divide the dough into two piece, one of about 420g(15 oz) and one of about 210g(7 1/2 oz).
  • Wrap the smaller piece in plastic wrap and place it in the freezer.
  • Roll out the larger piece on some plastic wrap, using a little flour on the top, until it is large enough to line the prepared pan.
  • Place the pastry into the pan to line the base and sides. It is very forgiving dough so you can patch any cracks or breaks.
  • Place the pan into the fridge as you preheat the oven to 180C/160C Fan/350F.
  • Spread the apple over the pastry, and level it off.
  • Place the diced pears on the top of the apple, using just as mush as you think you want.
  • Mash the cooled custard with a fork and then spoon it onto the pears and carefully spread it to level it off.
  • Grate the smaller piece of pastry over the top of the custard, or grate it onto a plate and carefully cover the custard with it.
  • Bake the tart for 35 to 40 minutes, until you can see that the top has browned nicely.
  • Allow the tart to cool in the pan for at least 30 minutes before transferring to a wire rack to cool completely.

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