This week’s TWD marks the start of the second year of Tuesdays with Dorie! I didn’t join until April, but the other bakers had already been working their way through the book since January. To celebrate the one year anniversary of the group, none other than Dorie Greenspan herself was asked to choose the recipe! She was happy to do so and she chose one of her favorites: the french pear tart! Despite the fact that I bake quite frequently, I rarely make tarts so this was a good opportunity for me to try my hand at one!
This recipe has three components: the tart shell or crust, the almond cream and the pears. Though the finished tart looks very fancy, each individual component is really simple! Both the crust and the almond cream are made in the food processor and the pears come from a can, if you can believe it. The recipe can be also be made with fresh pears (poached or unpoached) but I still haven’t figured out the art of choosing the best fresh produce so I stuck with canned pears.
I think this tart is one of the prettiest desserts I’ve ever made. As it cooks, the almond cream puffs up and browns around the pears. I dusted mine with confectioners’ sugar to finish it off but you could also glaze it with jelly to give it some shine. When I make something that I think looks nice (particularly a cake, pie or tart), I’m hesitant to cut into it and “ruin” it. Silly, I know. But since I was giving this tart away and wanted it to look its best, I didn’t cut a slice for myself to try. I did, however, taste the components individually and they were all delicious! I wasn’t sure how many pear halves came in a can so I bought more than I needed and now I know I’ll be using them to make this tart again!
Many thanks to Dorie for her pick this week! Be sure to head over to her site for the recipe as well as some beautiful photos. As always, you can also check out the TWD bakers to see how they made out with this week’s recipe.
Oh my gosh! Yours is picture perfect! Nice job on the tart.
Nicely done. It looks lovely.
STUNNING!
Absolutely divine, Tracey!
Very nice results!
What an absolutely stunning tart! Great job!
Tracy, although the canned pears will keep for a long time, I’d say make the tart again soon – so you can taste it! The components are indeed delicious separately but together: ooh la la!
I love the way yours puffed so perfectly and I’ve got serious pear-fanning envy.
Nancy
I can tell you that the tart tasted amazing! I love how you just dusted the almond cream part of the tart, which turned out absolutely beautiful.
Very pretty! Too bad you didn’t taste it, as it was outstanding!
Gorgeous! This could be in a cookbook. Absolutely stunning.
Dorie, is that secretly you?
Beautiful.
I just love how you fanned out the pears.
As (one of) the lucky recipients, I have to say that the tart tasted every bit as good as it looked!
I cut myself a small piece for after lunch and left the rest at the front of the office. Incredibly rich, some said the best recipe we’ve had the pleasure of tasting to date, and that’s saying something.
I loved the crust and the heaviness of the almond cream, they set up perfectly. Luckily I went back up front in time to snag the last piece to bring home!
Thanks again!
I’m glad you guys enjoyed it! I am definitely going to have to make it again after hearing the reviews!
Tracey, thanks for stopping by. My husband is one of those who actually prefers fruity desserts (and vanilla ice cream), AND he’s allergic to chocolate. So I’m careful when I bake chocolate that there’s something wonderful for him.
Nancy
I’m so glad Rick snagged a piece to bring home! It was sooo delicious!!!! I hope you DO make it again soon. You need to try this one for yourself! Thanks!
Thanks Becky! Maybe I’ll make it again this weekend. Looks like we’ll be snowed in again on Saturday night!
your tart looks fabulous!