Alex loved this tart so much he begged for a slice for breakfast. Can't sing the praises of a pear tart much better than that, can you?
Didn't think so.
I apologize for how late I am in posting this. The thing is, I couldn't post it til I'd actually MADE the tart, and since I kept NOT making it, despite pretty good intentions, well...that's why this post is finally showing up today. At least it's before THIS week's TWD post. Right? No, really, that's good, isn't it?
Anyway. I finally finally finally baked this tart on Saturday and OH did it smell good while it was in the oven.
But I'm leaping ahead.
Before the baking, first I made the crust - I used the recipe for Dorie's Sweet Tart Dough With Nuts - in my case, walnuts. Pre-baked it and set it aside.
Then I poached and cooled the pears...
I blanched and peeled my almonds and made the almond cream.
And then I assembled the tart.
The almond cream is really tasty. In case you were wondering.
I cored, stemmed, and horizontally sliced my pears.
Ooooh, fancy.
And then into the oven it went. Mine baked for 55 minutes.
Isn't it pretty? And not at all difficult, really. I don't know what took me so long to get around to it.
I let the tart cool a bit and then glazed it with some melted peach preserves.
Even prettier.
Now, the thing was, when this lovely tart came out of the oven, we had just finished lunch and no one was hungry. Well, no one but me, but I'm trying to curb that bottomless pit problem, so I tried to busy myself with other tasks.
Eventually, however, I had to cut a slice. The light was fading. You know. The natural light. I didn't want to have to use a flash. So I HAD to cut a slice of the tart.
Just had to.
You understand, don't you?
Of course you do.
And so do all the other TWD members who participated in this recipe - most of them ON TIME, not like me. And if you've been tempted by these photos and want to make this fabulous tart yourself, then I direct you to none other than Dorie herself (well, her website) for the recipe. You could also buy her book. But you already know that.
