Pear Tart with Lemon Cream and White Wine

Make the tart crust and place it in a 26 cm diameter refractory form

Bake at 200ºC until golden

Poke holes all over the crust with a fork

Prepare the cream: In a saucepan, combine lemon juice, grated lemon zest, sugar, butter, white wine, and bring to a boil

In another bowl, whisk together milk, eggs, and cornstarch

Temper the egg mixture by pouring it slowly into the hot cream while whisking vigorously

Cook for 1 minute, then remove from heat

Let cool

Refrigerate until cold

Fill the tart crust with this cream and top with sliced pears in a decorative pattern

Dust with damson or peach jelly and refrigerate until serving time.