Ingredients:
1 sour cream pie crusts ( in my recipes)
4 medium pears, peeled,cored and thinly sliced
2 tablespoons chilled butter, cut into bits
2 tablespoons golden brown sugar
2/3 cup light cream
1 large eggs
1 egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
3 -5 drops almond extract
ground nutmeg
ground cinnamon
Directions:
Roll pie crust disk out on lightly-floured work surface to 1/8 inch thick round.
Roll dough up on rolling pin and transfer to 9 inch in diameter tart pan with removable bottom.
Gently press into place.
Trim and finish edges.
Refrigerate 30 minutes.
Preheat oven to 375F.
Line pastry with foil and fill with pie weights or dry beans.
Bake 15 minutes.
Remove foil and weights and continue baking 10 more minutes.
Cool.
Arrange pears in pastry in concentric circles, overlapping slightly.
Dot with butter; sprinkle with brown sugar; bake until pears are tender, about 20 minutes.
Whisk light cream, egg, egg yolk, 1/4 cup sugar and vanilla and almond extracts to blend.
Pour over pears.
Sprinkle lightly with ground nutmeg and cinnamon.
Continue baking until custard is set, about 30 minutes.
Serve warm or at room temperature.
Servings: 6-8
Time preparation: 25 min.
Time total: 55 min.