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| PEAR TART |
| 1 9 INCH PIE CRUST (BAKED) 1 1/2 C MILK 2 TSP PEELED AND GRATED GINGER ROOT 3 EGG YOLKS 2/3 C SUGAR 2/3 C FLOUR 1 TSP VANILLA 1/4 C BUTTER 2 15OZ CANS PEAR HALVES, DRAINED 1 8OZ JAR APRICOT PERSERVES - HEAT MILK AND GINGER OVER LOW HEAT TILL HOT - COMBINE EGG YOLKS AND SUGAR IN A BOWL AND BEAT - SLOWLY ADD FLOUR AND EGG TO MIXTURE... MIX WELL - ADD EGG MIXTURE TO THE MILK AND GINGER IN THE SAUCEPAN AND COOK OVER LOW HEAT UNTIL MIXTURE STARTS TO THICKEN - ADD VANILLA AND BUTTER AND REMOVE FROM HEAT - PLACE PEAR TART MIXTURE IN THE REFRIDGERATOR UNTIL IT HAS COOLED - PLACE COOLED MIXTURE IN BAKED PIE SHELL - PLACE SLICE PEARS ON TOP - HET APRICOT PERSERVES AND BRUSH OVER PEARS SLICE AND SERVE |
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