This week, on a very special Tuesdays with Dorie...a recipe chosen by Dorie Greenspan herself. Yes, the author of Baking: From My Home to Yours (and other indispensable baking books), selected the French Pear Tart for our weekly baking challenge. It's also the one-year anniversary of Tuesdays with Dorie (cue noisemakers and confetti).Now, there was no way I could skip this one. I had a feeling - just a hunch, mind you - that Dorie would steer us towards something simple, elegant, and foolproof. I am not being sycophantic in the least when I say this recipe was all three, and delicious to boot. I'm going to file this one under "desserts I can make that appear very impressive and complicated, but are really quite easy." I don't think I'll be giving Dagmar's Desserts (my favorite local baker) any competition with my pear-fanning technique, but I'm very happy to have this tart in my repertoire. In fact, I'm already scheming about when I can make it next.
I was tempted to replace the almond cream with pastry cream to placate my nut-shy in-laws, but I'm so glad I didn't. (Sorry, Curt and Ellen - you can try next week's recipe). The most complicated part of the recipe was fanning the canned pears (and as you can see from the photo, things got a little iffy towards the center). I prebaked the tart crust in an 8" tart pan, so it was a bit thicker than it should have been. After 45 minutes, the assembled tart was nicely browned and puffed. When we cut into the slightly warm tart, the interior was a bit runnier than expected, but I attribute that to my less-than-optimal pear blotting.
My only question: Why aren't jars of almond cream widely available on our supermarket shelves? I'd spread it on everything in sight if given a chance. On second thought, maybe that's not such a good idea.
Thank you so much, Dorie, for introducing me to this lovely tart - and to so many other fantastic recipes. And, indirectly, to the community of home bakers that is Tuesdays with Dorie.
Next week: Rebecca of Ezra Pound Cake chose Savory Corn and Pepper Muffins (page 6).
Last week: Tall and Creamy Cheesecake
I agree -- this is one that will wow people. We won't let anyone in on the secret of how (relatively) easy it really is! You fanned the pears just right; I couldn't quite figure out what I was supposed to do with them! Your tart looks perfect!
ReplyDeleteI agree: that almond cream was borderline dangerous. And this really was a deceptively simple recipe (although I did manage to ruin my first one). Well, and the whole pear fanning thing was tricky.
ReplyDeleteYour tart is stunning, and I'm glad you liked it. My guests were amazed and my husband and I are savoring the tiny bits of leftover tart.
Nancy
Your tart looks gorgeous. Yes, jars of almond cream would be deadly. I already have to deal with jars of Nutella. :P
ReplyDeleteNicely done. The tart looks lovely. As for the almond filling, well, you know how to make it now, so you can eat it anytime you wish! ;)
ReplyDeleteThe almond cream was so good I couldn't stop licking things.
ReplyDeletejuste à voir ta photo, on a juste envie de refaire cette tarte absolument fabuleuse :)
ReplyDeleteBeautiful, Jess! Pretty darn close to perfect, in fact...
ReplyDeleteBoy, if the 3 wisemen had such a present for Christ (today is Epiphany! LOL)... he would have been just as happy as with gold, incense and myhrr! LOL
Aww Jess, you're killing me, really killing me. Your tart is perfect. All I could manage was a few mangy slices of peaches on top.
ReplyDeleteThe almond cream was just fabulous, wasn't it? Your tart is lovely. :)
ReplyDeleteHey maybe your on to something, canned almond cream you could make a ton of money!!
ReplyDeleteYour tart came out great. I am glad you liked it as well, I think this was one of the best so far out of the book!
Look at those spokes! Nice job.
ReplyDeleteBeautiful tart! My tart fan was less than perfect as well. I could eat the crust out of hand. Mmmmm.
ReplyDeleteYour tart looks just right to me. Great job. Yummy!!!
ReplyDeleteI think your pear-fanning skills are awesome! It looks great!
ReplyDeleteYour tart looks amazing! Pear fanning is a skill I need to work on, too.
ReplyDeleteThis was my favorite recipe thus far.
ReplyDeleteYou made a beautiful tart!
your tart is so pretty! the pears look perfectly fanned out. glad you enjoyed it, i loved the almond cream too:)
ReplyDeleteI so agree with you on the almond cream! I was eating my extra while the main tart was baking. Your tart looks beautiful.
ReplyDeleteNow I really can't wait to try this one. Seems like everyone is loving the almond cream.
ReplyDeletelooks golden and beautiful!
ReplyDeleteIts kind of like having cookie dough in the freezer too dangerous to the hips. he he Your tart looks beautiful and I think you did a great job.
ReplyDeleteAmyRuth
I liked it too
I liked how it was such an impressive dessert and not that difficult too.
ReplyDeleteYours looks delish!
Jess, thank you for calling me your favorite local baker. You really made my day. Your dessert looks great. Job well done.
ReplyDelete