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| 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.
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| From French Pear Tart |
21 comments:
I always have trouble with pie crusts too, but this one was great. Your tart looks beautiful! Fun fact about the starfish, by the way, I did not know that. :)
The sliced piece of tart looks very tempting! I am feeling sorry that I missed this now, but I know I will make it soon. Great job! And congrats on the new food processor.
With your new found prowess in the pie and tart crust department, I know you'll also be acing us on the court! Congrats, it looks delicious!
Looks like be both had a new "toy" to create our tart with this week! :) Great Job!
That looks great, and that's too funny about the starfish!
Looks great, glad the pastry turned out!
This looks great! So pretty also.
Texas IS treating me good, thank you! Not treating my hubby so good though, that Cowboys game was tough! He wasn't too happy that night..and I had to deal with it!
Beautiful tart! I'm glad it worked out for you.
And thanks so much for the card and the delicious chocolates! I had to stop myself from eating them all at once. I'm excited to try the chocolate recipe as well.
Good for you! Conquering your fear. I didn't pre-bake my crusts but I am glad both our "mistakes" turned out ok. Personally I think if I had pre-baked the crust would have been overcooked. ;) PS. I played tennis in high school and college. What a great idea to join a tennis league. I've been looking for more ways to get active. How do you find out information on such a thing?
Clara @ iheartfood4thought
great job! i find that tart dough is easier to make than pie crust :)
Well, yours looks like a work of fine art! Wow...very beautiful...those little red bits really make a statement...very pretty! Loved the tennis story!
You did it! Looks deeelish.
Yes, doubling the cream was definitely a good move! And congrats on conquering the dreaded Crust. I loved that this was just pat it in - no rolling to worry about. Your tart DOES look like a starfish, which makes it all the more endearing. And how fun to have a baking buddy - you do the almonds, I've got the pears!
Nancy
LOL...like you crusts have been a bit of a disaster - pies in general, even more so!
Your tart looks amazing!!
You're a master cook, but where is all the healthy stuff? :)
Ah. Nikki, alas healthy has gone to the way side for a while. should return here shortly!
Way to go! I loved this recipe, and am glad it's so forgiving when we don't follow the recipe! I'm happy you liked it, too!
I love your tart, its lovley! I liked this recipe and will make it again. Enjoy you nre food processor!
The food processor was indispensable in this recipe...glad you got to use a new kitchen tool!:)
Your tart looks fantastic!!!
I am scared of pie crusts, too, but this was so easy!
BTW, I think your tart was adorable!
The only reason I made the Varsity Tennis team in high school was because I showed up to the meeting! Went to a VERY small school! Unlike you though, I didn't practice as much as I should've and never played more than one game/per tournament : ) It was still fun though!
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