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 (Edit 14.12.17: the author removed the link https://www.doriegreenspan.com/dorie_greenspan/2009/01/tuesdays-with-dorie-french-pear-tart.html). For the „Friends of the Scales“ the ingredients in metric units:
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||French Pear Tart|
|H||FOR THE PEARS|
|6||Canned pear halves, drained; about 250 grams|
|3||Pears, ripe but firm|
|H||FOR POACHING THE FRESH PEARS|
|1||Lemon, the juice|
|H||FOR THE ALMOND CREAM|
|1||large||Egg, about 50 g|
|1||Tart shell, partially baked & cooled, Ø 22,86 cm|
Baking: From My Home to Yours *
|Edited *RK* 01/05/2009 by|
Baking temperature: 175 °C
Enjoy more French Pear Tarts visiting the blogroll at the Tuesday’s With Dorie website.
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more Tuesdays with Dorie at Küchenlatein (click)
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Ulrike, I think your pear is stunning! Lengthwise fanning is elegant and the powdered sugar really finishes it beautifully. It sounds like the taste was a hit with your family!
I think the pears look find fanned the other way. Sometimes I think Dorie needs diagrams for her instructions. I completely misunderstood the biscotti recipe (marching band instructions). Happy New Year!!
I did mine lengthwise as well. Yours looks great!
it looks yummy, even though you weren’t satisfied… also, it really is the taste that counts! :) i enjoyed this recipe a lot too.
I think your tart looks great! And tastes wonderful. YUM
Always look on the bright side of tart, didumm, didummdididumm – mir gefällt sie.
Obwohl ich noch voll vom King Cake bin, hätte ich jetzt gerne ein Stück davon.
It looks pretty good to me. And it sounds like it was VERY much enjoyed, which is really the most important part, right?
That looks absolutely beautiful Ulrike! I’m glad it was a hit (and I’m always amazed at how much „growing boys“ can eat)!
What are you talking about? Your tart looks beautiful! I love the powdered sugar on top. I forgot to do that on mine. Glad you enjoyed the recipe. Definitely the most important thing!
Clara @ iheartfood4thought
Well, I think it looks beautiful! Seems it didn’t last very long, that’s all that counts! :)
I didn’t understand how to fan it out.
Your tart looks beautiful!! You did a really super job with it!
French Pear Tart
I don’t think it matters which direction you fan your pears, as long as it tastes good.
If your family polished it off in little time, it must have been pretty tasty!
No tart left over is a testament to how good it was! Well done, and I fanned my pears the same way.
Der Kuchen sieht super saftig aus. Davon hätte ich gerne ein Stückchen. Aber Birnen sind zum Glück im Haus.
I have to agree with the others, your tart looks really good to me.
Beautiful results, Ulrike! Very close to perfection!
Your tart looks beautiful and delicious. It doesn’t matter really how the pears are arranged. I’m sure it disappeared quickly.
Sehr schoen, Ulrike. Yup, it’s the taste that counts. And yours looks delicious.
I’m sorry this one didn’t turn out the way you wanted it to. I, too, get very frustrated when things don’t look the way I want them to. (In fact, I have bread cooling right now that didn’t turn out the way I wanted it to. Grrr.) But at least everyone enjoyed eating the tart. =)
You did a fabulous job! This tart is a keeper!
Now i know what to cook on sunday :-). Thanks
auch dir ist sie wunderbar gelungen!!!