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Roasted Pear Custard Bars

  • READY IN 1 hour

This is a fantastic fall recipe adapted from one of my favourite chefs in town, Heidi Fink. She wrote the original featuring rhubarb. I have come up with my variation of her recipe simplifying things a touch and featuring pears and apple making it a great fall/winter recipe.

Ingredients

Directions

  1. Preheat oven to 365 F and line a 9 x 13 cake pan with parchment paper.
  2. Add all of the “crust ingredients” to the food processor and mix until you get a fine crumb.  The butter should be almost completely incorporated.  If you do not have a food processor, you can use a traditional pastry cutter.
  3. Press crumbs (not too firmly, but firm enough) into the bottom of the prepared pan.
  4. Place pan on lower-centre rack of the preheated oven. Bake for 15 – 20 minutes, until golden. Remove from oven.
  5. While the crust is baking, mix the “custard ingredients” together.
  6. In a large bowl, whisk the sugar, eggs, flour, vanilla, salt, and whipping cream, very well until smooth.
  7. Preheat a large fry pan on medium heat and sauté the pears and apples in the butter until caramelized, stirring regularly.
  8. Finish with ½ teaspoon cinnamon, stir well and then remove the pears from the frying pan to cool a little.
  9. Add the warm pears and apples to the custard and stir immediately, incorporating well.
  10. Once the crust comes out of the oven, pour the topping over it (the crust will still be warm).  Return to the oven and bake for about 20 – 25 minutes, until custard no longer jiggles in the center.
  11. Remove the pan and let the bar cool for at least 30 minutes.  You can keep it in the fridge for up to a week and you can also freeze the bar for longer storage.
  • PREP 40 mins
  • COOK 40 mins
  • READY IN 1 hour

Variations

You can make this a great springtime variation and make the recipe Chef Heidi originally wrote.  Sub the roasted pears for 4 cups of raw diced rhubarb.

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