Recipe Summary

15 mins
4 mins
19 mins


Ingredient Checklist


Instructions Checklist
  • Bake shells according to package directions. Cool; push down middles to form a cavity. Set aside.

  • Stir together sugar, cornstarch and salt in saucepan. Over medium-high heat, stir in milk. Add ginger; bring to boiling, stirring constantly; cook for 1 to 2 minutes or until mixture is thickened.

  • Beat egg yolks in small bowl until light colored and thickened. Stir in small amount of hot milk mixture. Stir yolk mixture back into saucepan; cook, stirring constantly, over medium heat for 2 minutes or until pastry cream thickens and registers 160 degrees F on instant-read thermometer. Stir in butter and vanilla until melted.

  • Strain pastry cream through fine-mesh sieve into medium-size bowl. Place plastic wrap directly on surface. Refrigerate until cool.

  • Peel pear; cut in half lengthwise; core. Cut each half crosswise into thirds. Place in small bowl with the water and the lemon juice.

  • Equally divide pastry cream among 6 pastry shells on 6 dessert plates. Slice each pear piece crosswise as thin as possible. Fan out and place on top of pastry cream in each tartlet.

  • Melt apple jelly in small saucepan over medium heat. Brush over pears and tartlet shells. Makes 6 servings.

Nutrition Facts

374 calories; fat 18g; cholesterol 82mg; saturated fat 6g; carbohydrates 49g; insoluble fiber 1g; protein 7g; sodium 302mg.