BISTRO CALIFORNIA PEAR TART
1/4 cup cornstarch
1/2 cup firmly packed golden brown sugar
2 eggs, slightly beaten
2 cups nonfat milk
1 tsp grated lemon peel
1/4 tsp orange OR almond extract
1 baked 9-inch tart shell
4 fresh Bartlett Pears, pared, sliced
1/4 cup apricot jam, heated
Mix cornstarch and sugar; whisk in eggs. Scald milk; slowly whisk hot milk into egg mixture; return to heat. Stir while cooking until thickened.
Stir in peel and extract; cool. Pour into baked tart shell. Arrange sliced pears on top; brush with warm apricot jam.
Note: For a quicker and lower fat tart, use a nonfat vanilla pudding mix instead of preparing the above custard.