This weeks Tuesdays with Dorie was chosen by Dorie Greenspan, herself. Dorie chose the French Pear Tart located on pages 368-369 in her book, Baking: From My Home to Yours. As soon as I saw this recipe I was very excited because although I do not like pears, I do like pear tarts. I know I am weird. I have no idea why I am like that 🙂
For this recipe I decided to make Dorie’s Sweet Dough for the crust. I did not use a food processor to make it. I just did it the old fashion way with my hands 🙂 The recipe calls for the dough to be partially baked. When I made the Thanksgiving Twofer Pie I also had to partially bake the crust and it was cooked too much for me. So this time I decided to only bake the shell for 15 minutes instead of the 25 minutes called for in the recipe. For the Almond Cream I did not grind my own almonds since I already had almond meal on hand. Also, I used both dark rum and vanilla extract and the flavor was spot on. I guess if you wanted the tart to have more of an almond flavor you could add 1/2 tsp almond extract. Once the shell was cool I added the filling and the pears and baked the tart for another 55 minutes. The crust ended up turning out great and it was cooked through.
The Almond Cream puffed up beautifully and was perfectly browned. To finish the tart I melted some apple jelly and brushed it on while the tart was still a little warm. Then I dusted powdered sugar around the sides. The tart tasted fantastic. For a second, I thought that it might be a little too sweet but the pears mellow out the sweetness.