Pear And Almond Cream Tart

• 4 pears firm
• 1/2 cup sugar
• 1 1/16 cups wine moscato
• 3 large eggs
• 2 9/16 cups milk
• 3/4 cup sugar
• 3 1/3 tablespoons rum
• 7 2/3 tablespoons flour
• 2 eggs
• 1/2 cup sugar
• 1 cup almond flour
• 7 tablespoons butter softened
• 1 wine splash moscato
• 2/3 pound pastry cream

1. Preheat the oven to 180 degrees Celsius. Peel the pears and cut them lengthwise removing the heart and seeds.
2. Add the pears, sugar, and wine to a non stick pot and bring to the boil. Simmer on low 10 minutes until the pears are tender.
3. Strain the liquid and add to the heat again to thicken and caramelize. Set aside to cool.
4. Bake the pie crust 12 minutes then set aside to cool.
5. Then make the pastry cream. Add the eggs, milk, sugar, rum, and flour to a double boiler. Constantly stir until the mixture thickens.
6. Pour the cream into a shallow container, cover with plastic wrap directly touching the cream, and let cool.
7. Next, make the almond cream. Beat together the eggs, sugar, almond flour, butter, and wine until combined. Then add in 300 grams of the pastry cream you previously made.
8. Pour the almond cream into the cooled pie crust.
9. Add in the pear halves cut side down in a circle.
10. Bake 30 minutes until set and golden. If possible, cool outside the pan for a crispier crust.

firm, sugar, wine moscato, eggs, milk, sugar, rum, flour, eggs, sugar, almond flour, butter, wine, pastry cream

Taken from www.yummly.com/recipe/Pear-and-Almond-Cream-Tart-632240 (may not work)