Tuesdays with Dorie: French Pear Tart
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Happy New Year and happy baking in 2009! TWD starts its 2 nd year and the first recipe in 2009 on page 368-369 from Baking: From my home to yours: French Pear Tart has been chosen by the author herself Dorie Greenspan I am not very happy with my result: First I prebaked the tart shell a bit too long and then I fanned my pears lengthwise. No comparison with this. But isn't it the taste that count? This tart served only four: Two adults and two very hungry teenager |
For the recipe visit Dorie's website. For the "Friends of the Scales" the ingredients in metric units:
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | French Pear Tart |
| Categories: | Baking |
| Yield: | 6 Servings |
Ingredients
| H | FOR THE PEARS | ||
| 6 | Canned pear halves, drained; about 250 grams | ||
| Or | |||
| 3 | Pears, ripe but firm | ||
| H | FOR POACHING THE FRESH PEARS | ||
| 1 | liter | Water | |
| 250 | Sugar | ||
| 1 | Lemon, the juice | ||
| H | FOR THE ALMOND CREAM | ||
| 86 | grams | Butter | |
| 133 | grams | Sugar | |
| 75 | grams | Almonds, ground | |
| 6 | grams | All-purpose flour | |
| 3 | grams | Cornstarch | |
| 1 | large | Egg, about 50 g | |
| 1 | teasp. | Dark rum | |
| Or | |||
| 1 | teasp. | Vanilla extract | |
| H | |||
| 1 | Tart shell, partially baked & cooled, Ø 22,86 cm | ||
| H | FOR SERVING | ||
| Confecrioners's sugar | |||
| Or | |||
| 80 | grams | Apple jelly | |
| 1/2 | teasp. | Water | |
Source
| Dorie Greenspan: Baking, From my home to yours | |
| ISBN978-0-618-44336-9 |
| Edited *RK* 01/05/2009 by | |
| Ulrike Westphal |
Directions
Baking temperature: 175 °C
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Enjoy more French Pear Tarts visiting the blogroll at the Tuesday's With Dorie website.
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