January 6, 2009

Tuesdays with Dorie: French Pear Tart

The first recipe of 2009 for Tuesdays with Dorie was chosen by....Dorie Greenspan herself! You can see the full recipe on her website.

This was my second time making Dorie's tart dough; the first was so hard I could barely cut through it. I didn't quite understand what the dough was supposed to be like. This time, though, I mixed the dough by hand and gently patted it into the pan. It was perfect!

The crust, ready to be blind-baked.

Dorie says that canned pears are just fine in this dessert, but since I'd never poached fruit before--and in the spirit of this project--I started with fresh fruit.

The tart, before baking.

I only used two pears in my tart, but after it baked I realized I could have fit in the third. Nonetheless, it was very good....rich but not too sweet!

The tart, after baking.


chocolatechic said...

Looks wonderful.

I used canned in mine.

Anonymous said...

Lovely job!

Danielle said...

Great job your tart looks wonderful. This recipe is a keeper!

Anonymous said...

Your tart looks great. I'm glad the dough turned out for you this time.

Kimberly Johnson said...

Fantastic job on your tart! I used fresh pears too but didn't poach them.

Anonymous said...

This gives me hope that next time, I'll be gentler with my crust. It's so ... touchy!

TeaLady said...

Your tart is beautiful. Glad the crust worked for you this time. I guess I will just have to make this. No one has said anything negative about it yet. Yay!!!

Tania said...

I wish I had taken the time to poach my own pears. Yours looks delicious. We really loved out tarts. will definitely make them again!

Jules Someone said...

Lovely tart! Canned pears were just fine.