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Big Black Dog: TWD -- Rewind to French Pear Tart

April 13, 2009

TWD -- Rewind to French Pear Tart


Being this was Easter week I was pressed for time and was unable to make this weeks' Tuesdays with Dorie recipe, 15 Minute Magic: Chocolate Amaretti Torte, hosted by Holly of Phe/MOM/enon. My apologies to Holly.

However, for our Easter dinner dessert I did make the French Pear Tart which was a recent recipe for the 1 year anniversary of TWD and hosted by Dorie Greenspan. I realize this does not fulfill my obligations to TWD but don't worry, I am looking forward to next week's recipe. In fact I'm looking forward to the next 2 recipes!! ;)

The French Pear Tart was delicious and was a perfect dessert for my Easter main course of Stuffed Pork Loin with Balsamic Sweet Cherry Sauce. The crust for the Tart was also a recipe from Dorie and it was so easy to work with and I loved it. And I can't wait to make this tart with apples. Gosh, it was SOOoooo good!!!






French Pear Tart
Recipe adapted from "Baking from my Home to Yours" by Dorie Greenspan

Pears:
6 canned pear halves OR 3 medium pears, firm but ripe
1 lemon
4 cups water, optional
1 1/4 cups sugar, optional

Almond Cream:
6 tablespoons unsalted butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds
2 teaspoons all-purpose flour
1 teaspoon cornstarch
1 large egg
2 teaspoons dark rum or 1 teaspoon pure vanilla extract

1 partially-baked 9-inch tart shell, made with Sweet Tart Dough (see below), at room temperature

Confectioners' sugar for dusting, or apple jelly for glazing

Makes 6 servings


Sweet Tart Dough
Recipe adapted from "Baking from my Home to Yours" by Dorie Greenspan

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk








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12 Comments:

Blogger Maria said...

Gorgeous tart. I need to make this one!

April 13, 2009 at 2:24 PM  
Blogger Natashya said...

I really enjoyed this one, now I want it all over again. Looks yummy!

April 13, 2009 at 5:50 PM  
Anonymous Kim - Easy French Food said...

Your tart looks lovely - I am never patient enough to get mine looking so nice. Here's another French pear tart recipe that my neighbor from Alsace gave me - it includes chocolate: pear dessert recipe.

April 14, 2009 at 2:42 AM  
Anonymous Teanna said...

That tart looks like PERFECTION! I had to skip it because I was away on vacation for two weeks when we made this, but you just reminded me how much I want to make this!

April 14, 2009 at 10:08 AM  
Blogger Andrea said...

Beautiful! We loved this recipe too :) I bet it would be amazing with apples and will have to try that this fall, great idea!

April 14, 2009 at 10:18 AM  
Blogger Elra said...

What a delicious and scrumptious looking pear tart. This one is my favorite.
Cheers,
elra

April 14, 2009 at 1:18 PM  
Anonymous Kayte said...

We really loved this dessert, too. Yours looks lovely...and what a great choice for Easter.

April 14, 2009 at 7:21 PM  
Blogger Jessica said...

I loved this tart and I think it's a great rewind. When I made it in January I was so pleasantly surprised by how wonderful it tastes. The almond cream is just heavenly, isn't it?

April 14, 2009 at 7:53 PM  
Blogger Leslie said...

This looks perfect! Thanks for reminding me how great this one was!

April 14, 2009 at 8:07 PM  
Blogger natalia said...

Ciao ! Michelle ! This was a great recipe ! I like the way your came out ! And the pork loin must hae been fantastic !!

April 15, 2009 at 12:01 AM  
Blogger Barbara said...

Lovely! If I hadn't just eaten a slice of the Chocolate Amaretti Torte, I'd really be craving a slice of the Pear Tart. It was wonderful! (So was the Amaretti Torte -- but I bet the Pear Tart complimented the pork much better. Good choice!)

April 16, 2009 at 10:26 PM  
Blogger Elyse said...

Wow, this French pear tart is quite delicious. Talk about a gorgeous and tasty dessert. I'm sure all of your Easter guests loved this one!

April 18, 2009 at 3:36 PM  

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