|From French Pear Tart|
This Tuesdays With Dorie challenge was picked by Ms. Dorie Greenspan herself. We were quite honored to have her pick the French Pear Tart for us to try out. Thanks, Dorie for taking the time to hang with us! It was really neat to read your responses to your biggest fans' questions.
Okay, let me start with a story first, to emulate Ms. Greenspan herself. When I was a wee girl, my mom put me in tennis class. Don't ask me why. I had never expressed a desire to learn, but one summer, I found myself awkward and confused on a hard court at the local municipal park with a flimsy racquet in my hand just the same. Well, all was well, until I had to serve. It all went downhill from there. I remember standing forever in the back court trying to get one ball over and in. Just one. Several days passed, I dreaded class, especially when I knew our instructor was about to whistle for us to line up to practice serving. Misery. Anyway, I begin to use our local neighborhood park which had very cracked, beaten up courts with chain linked nets. My sister and I served for hours, until one day, I could serve! Today, I am in a tennis league. The moral of the story? Practice makes perfect.
What does this have to do with a French Tart you ask? Well, I dreaded making this tart, especially knowing crusts are difficult for me. I just made my first pie crusts this year. Anyway, I sucked it in and just did it. I was nervous about the outcome, because I started with very ripe pears before poaching and lost one pear slice during transport for topping. Then, I realized I had forgotten to partially bake my crust! Also, while I was reading over the directions while waiting for the tart to bake, I realized I had overworked the dough while patting it in the pan! I felt the tennis balls falling short.
To my surprise, the tart turned out fine! No disaster in site. Now, I feel the tennis balls falling in and all are aces. My tart even tasted great (sweet and fresh), even if it did look like a starfish. Did you know starfish have no brains? My 8-year old told me so yesterday.
Have a wonderful day and don't forget to go over to TWD's website and see that the other Tarts (haha!) dished out. You can also read Dorie's Q&A session with the group there as well. Happy Anniversary to all the TWDers. Welcome to all the newbies, especially my friend, Dragana, who once again came to my rescue and provided me with my ground almonds for this challenge using her Serbian Nut Crusher! I hope the pears I picked out for you fared well!
BTW, thanks MIL for my new food processor. It worked out great and I really needed it this week for this recipe. Also, I managed to stretch this 9 inch tart pan recipe to my 11 inch one (forgot to increase recipe). Amazingly enough, it worked! How mysterious. Of course, I did not forget to double the cream. That was too amazing tasting for words.
|From French Pear Tart|