Pear Tart

We have a pear tree in the backyard and the pears are like Asian pears: a little crispier than say a Bartlett, and therefore a little better for baking. 

1 pie crust to fit a 9 inch tart pan

2-4 pears, peeled, cored, and sliced, enough to form a single layer in pan

1/4 C. butter

1 C. sugar

2 eggs, slightly beaten

1 T. vanilla extract

1/4 C. flour
Nutmeg

Lay the pie crust in the tart pan, letting the edges hang over the edges of the pan. Lay the pear slices on the top of the pie crust. In a separate bowl, cream butter and sugar. Add eggs and vanilla extract. Stir in flour. Pour custard mix over the pears. Fold the pie crust edges back over the custard. Sprinkle a small dusting of nutmeg on top. Bake at 350 for approximately 1 hour, until the pears are soft and the custard is light brown. Cool completely so the custard sets before serving.