I love clafouti, especially with ripe pears, but I always felt something was missing. To make a great French dessert even better, I added a buttery crust. That thin, crisp layer makes a world of difference. Tender pears soaked with caramelized honey do, too.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
Form the shortbread dough into a disk and center in a 10-inch-round fluted tart pan with a removable bottom. Use your palm to gently press the dough into the bottom of the pan, then use your fingers to press it up the sides. (The dough will be very thin.) Refrigerate the dough for 5 minutes.
Step 3
Bake until golden brown, about 15 minutes.
Step 4
Meanwhile, heat the honey in a large nonstick skillet over medium heat until bubbling. Add the pears in a single layer and cook, carefully turning the fruit, until they’re almost translucent and very tender, about 7 minutes. Almost all of the honey will have evaporated.
Step 5
Whisk together the eggs, yolks, and granulated sugar until pale and foamy. Whisk in the cornstarch until no lumps remain, then whisk in the cream until the mixture is smooth.
Step 6
Arrange the pears in the crust in a single layer, then pour the egg mixture over them. The tart shell will be very full. Sprinkle the almonds on top. Bake until the custard is set and the top is dark brown, about 20 minutes. Let cool completely on a wire rack, then remove the tart ring.
Step 7
Dust with confectioners’ sugar and serve immediately.
