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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