Tuesday, January 6, 2009

TWD~French Pear Tart


I'm Back! It feels good to be posting a TWD recipe after my two week hiatus. And this week's recipe is special because it was picked by none other than Dorie Greenspan herself. For those of you joining me for the first time, (prolly not, anyone, anyone?) Tuesday with Dorie is an online baking club I belong to where we (lots and lots of people) bake from a cookbook called Baking by Dorie Greenspan. Anyway, I love Dorie, I think she is an amazing baker and I love to bake alongside (blogside?) my fellow TWD Bakers.
Honestly, this French Pear Tart smells divine and tastes like Heaven! But putting it together was Hell! I don't know what my problem was, but I just felt like I was not doing anything right. My tart dough seemed too crumbly, my almond cream seemed to grainy and my pears where not so great. (I used canned to save time, Hey Dorie said it was OKAY!) I wasn't sure how to fan them out, so I just put them on there the best I could.

This was also really time consuming... lots of little steps. Plus I did not have a tart pan, so I used a springform pan, but it seemed to do the trick. I heard it would give the tart a more "rustic" look. Rustic indeed, RUSTIC CHIC!

Anyway, like i said, this tart was wonderful!!! I can't wait to share it with my co-workers! I wish I could share it with all of you though.

21 comments :

Danielle said...

Glad you are back!! Your tart looks great. I thought it was good I am just into pears now if it was apple it would be a different story :)

HoneyB said...

Yummy, yummy, yummy. There is enough for Grumpy and myself to both have a little bit today and then it is all gone. We loved it!

K and/or K said...

So this is what stole you away from me! Yum!
I hope you didn't miss and Chick Bass on account of this tart. No multi-tasking during GG allowed!
:-)

Flourchild said...

Thats how I felt with the putting together process...it was to long and I took short cuts! I think your tart looks way better then mine! It was tasty so thats really whats important. Im sooo happy your back with us. I have missed a few recipes in Dec...so it's great to be back!

Peggy said...

I really wish I had thought to use my springform pan for this! But I simply didn't have the time to make that crust. Next time I will! Yours look fabulous. It was so tasty wasn't it?

Kimberly Johnson said...

I love the "rustic chic" look of your tart! My crust was crumbly at first too but all came together in the end.

juju73 said...

Your tart is beautiful! I think we all loved this recipe!

pinkstripes said...

Your tart looks wonderful! I agree, this was mighty tasty.

Mary Ann said...

I think it looks delicious! There were alot of steps, but this tart was worth it!

Kristina P. said...

Holy crap! You are fancy! This looks amazing.

Erin said...

This looks delish!

Michelle Ioapo A'etonu said...

wow Sabrina, you outdid yourself! it's gorgeous and looks so tasty. i'm going to try it when I get to Texas!

Melissa said...

Your tart looks great! I skipped this week because I don't own a tart pan and I am trying to lose a few pounds. But now that I see how great it looks in a springform pan, I'm definitely going to have to try it sometime!

vibi said...

Well, it seems it doesn't matter the trouble you went through to make it, the results were still amazing... and it is SUPPOSED to look rustic anyways!
Very, very well done job, Sabrina!

HappyTummy said...

oh, i LOVE the fanned out pears. the flower pattern looks so pretty--not rustic at all! didn't you love the taste? i could have eaten the whole thing myself :) great job!

chocolatechic said...

I went rustic in my spring form pan too.

kim said...

your tart is definitely chic! :) the pears look wonderful fanned out like that. beautiful job :)

Heather of the EO said...

You're a baking prodigy.

AmyRuth said...

Sabrina, I think your pear fanning looks really pretty in its light golden canvas. Great job improvising as well. Glad you liked it. I thought it was delicious. Also, thank you so much for stopping by and leaving a nice comment.
AmyRuth

Jules Someone said...

Looks just beautiful! Good enough to eat, even!

Barbara said...

Lovely!

I added a couple of tablespoons of cream to the tart dough. I don't know how Dorie gets her tart dough to work with so little liquid in it -- most recipes call for more.

Is the almond cream supposed to be perfectly smooth? Mine wasn't either but it tasted great anyway.

Wasn't it fun to bake along with Dorie herself?

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