Pear Custard Bars

Lovely in their simplicity, pear custard bars are destined to become a favorite. The dessert layers a nutty cookie crust with a cream cheese custard, and tops it with pear slices and a sprinkle of cinnamon sugar. The warm spices and pear make this a fabulous fall dessert—although this recipe utilizes canned pears, you can substitute fresh fruit when it’s in season. And while macadamia nuts do feel special, you can easily replace them with other nuts. Pear custard bars are a pretty effortless dessert—perfect for snacking, yet elegant enough for a fancy dinner party or to impress a date.

Pear Custard Bars Ingredients

• Butter: Softened butter brings the crust together easily. Since the recipe doesn’t call for any salt, it’s fine to use salted butter.
• Sugar: You’ll use granulated sugar in the crust, in the filling and in the cinnamon sugar that gets sprinkled on top.
• Vanilla extract: Use the best vanilla extract you can to give your bars the best flavor.
• All-purpose flour: AP flour is standard in most baking recipes. Once you know how to measure flour correctly, it’s pretty foolproof.
• Macadamia nuts: Macadamia nuts are tropical nuts produced mainly in Australia, South Africa and Hawaii. They’re much less common than almonds, walnuts and cashews, which is why they’re usually pricier. They’re also a nutritional powerhouse, packed with healthy fats, antioxidants and fiber. If you can afford the splurge, you won’t regret it. If not, you can make these bars with any type of nut.
• Pears: Canned pears allow you to make this dessert any time of year. Drain the pear halves but save the juice; add it to one of your favorite smoothie recipes.
• Cream cheese: The best cream cheese brands are the richest, and will make the custard sweet, savory and tangy. Remove the cream cheese from the fridge about 30 minutes ahead of time to soften it.
• Egg: Room-temperature eggs are best for just about any baked recipe.
• Cinnamon: Did you know there are several types of cinnamon? Ceylon cinnamon is delicate and nuanced, while strong cassia cinnamon (often called Vietnamese cinnamon) is spicy and sweet.

Directions

Step 1: Prepare the crust

Preheat the oven to 350°F. Cream the butter and 1/3 cup of sugar until they’re light and fluffy, then beat in the vanilla.

Gradually beat in the flour, then stir in the macadamia nuts.

Editor’s Tip: Properly creaming butter and sugar is essential for most baked goods. A stand or hand mixer works best, but it’s possible to get a light and fluffy consistency with good, old-fashioned elbow grease.

Step 2: Bake the crust

Press the dough evenly into a greased 8-inch square baking pan and bake the crust until it’s light brown, about 20 minutes. Place the pan on a wire rack to cool, and increase the oven temperature to 375°.

Step 3: Make the filling

Cut the pears into 1/8-inch slices, and blot them dry. Beat the cream cheese until it’s smooth, then beat in 1/2 cup of sugar and the vanilla extract. Beat in the egg just until it’s blended, and spread the filling over the lightly baked crust.

Arrange the pear slices in a single layer over the top. Mix the remaining sugar and cinnamon, and sprinkle it over the pears.

Editor’s Tip: To make the stirring a little easier, you can break the egg into a small dish in advance (always a good practice in case you get some shell in the mix), and whisk it a bit with a fork before adding it to the filling.

Step 4: Bake the bars

Bake until the center is almost set, 28 to 30 minutes (the filling will firm up as it cools). Cool the bars for 45 minutes on a wire rack. Refrigerate, covered, for at least two hours before cutting them.

Pear Custard Bars Variations

• Use a different nut in the crust: This cookie crust would be equally wonderful made with cashews (which are similar texturally to macadamias), almonds, hazelnuts, walnuts or pecans.
• Add more seasonings: Cinnamon is an easy sell in nearly any fruit dessert, but other spices including nutmeg, earthy cardamom, allspice and ground clove all work.
• Try other fruits: Don’t have pears? You could make these custard bars with apples, berries, pineapple, or fresh or canned peaches.

How to Store Pear Custard Bars

Due to the dairy and eggs, custard bars should be stored in the refrigerator. You can keep them in their baking pan, tightly covered, or you can move the cut pieces to a smaller container. Because these have a delicate custard top, don’t stack them. They’ll last three to four days in the fridge.

Pear Custard Bars Tips

Can you make pear custard bars with fresh pears?

You can make pear custard bars with fresh pears. Like canned pears they’re already tender and juicy, so you don’t even have to adjust the recipe. Bartlett, Bosc and Anjou pears would all work nicely.

How do you get a clean slice of pear custard bars?

To get a clean slice of these custard bars, use a sharp knife to get through the cookie crust, and clean your knife with a damp towel or paper towel between slices. You can also warm the knife in a glass of hot water between slices.