bidgift.blogg.se

I hope you enjoyed making the tart and I really hope you enjoyed eating it. Since we were eight for dinner, the plate should have returned empty, but Michael was in charge of cutting and, while he wasn’t stingy, he was careful - careful to leave enough to snack on today! Here’s what it looked like when it came back to the messy kitchen

I should have taken a picture, but instead I just brought the pretty thing to the table. While it was still hot, I brushed the pears with some warm apricot jam and then, right before serving, when it was cool, I dusted it with confectioners’ sugar.

Here’s what the tart looked like just-baked And I made good use of the poaching liquid - I put a few spoonfuls of it in the bottom of champagne flutes, poured in some sparkling wine and served Bellinis. It would have been terrific as part of an ice cream sundae, but I thought of that only after I’d finished eating it. The pears I used this time were very large and, although I poached three, I had room on the tart for just two - no hardship, since the poached pear was great on its own. The picture at the top of the post is of the tart as it was going into the oven. For this week’s tart, I used fresh pears and poached them in the sugar-lemon syrup. As I said in the introduction to the recipe, this tart is often made with canned pears, a fact I first took as a sacrilege and then found pretty nifty. It’s also a good filling for croissants or brioche snails.Īnd the pears are sweet, delicious and beautiful. It’s very easy to make and it can be used as the base for myriad fruit tarts - it’s great with apples, peaches, plums, cherries, apricots and pineapple, for starters.

And I always like to pre-bake tart crusts - it’s the best way I know to avoid the soggy bottom-crust problem. Either way, I always chill the crust before baking it. I make the dough in a food processor and either press it into a fluted tart pan or roll it out between sheets of plastic wrap. The crust for this tart is sweet and essentially a cookie dough - it’s the base of French sables or shortbread. I learned to make it about 30 years ago in a baking class given by a chef who’d come from Alsace, and I can remember the first time I made it myself at home: I pulled the tart out of the oven, let it cool only just-enough, cut it and almost jumped up and down with excitement, because not only did it look like every pear tart I’d seen in French pastry-shop windows, it tasted just like the tarts we’d had in Paris! It was a triumph that bordered on the culinarily miraculous. (As I wrote that, as if on cue, Michael came in, cut himself another sliver of tart and munched it on his way out the door.) The tart is a classic of French pastry and a staple in patisseries all over France. Try it with apples + persimmons throughout the winter or stone fruit in the summer months.This is not only one of my favorite recipes, it’s at the top of my husband’s all-time-favorites list - and it’s been there for a very long time. Enjoy this as a breakfast or coffee time pastry or dress it up with a scoop of vegan vanilla or caramel ice cream for company. It works so beautifully with most fruits, so here I added pears…which don’t get nearly enough love!! I swapped in Flourist rye flour for half the all purpose, brown sugar for cane sugar and added cinnamon for more flavour. It just needed a vegan butter swap to make it fully vegan! Heads up: I’ve tried all the substitutes and Earth Balance baking sticks are really tops for baking performance. So when I find a vegan pastry so easy that I cannot mess it up, even when attempting to prepare it around a cell phone tripod? SIGN ME UP ✨ Less than 10 ingredients ✨ Less than 15 minutes of hands on time ✨ Dough comes together in the food processor I adapted this pear tart recipe from Ina Garten’s French Fig Tart that I found on the internet this summer when I had a bunch of figs to use up. Consider this flaky pear dessert tart your new weekend plans 👩🏻‍🍳 As much as I bake, I do not consider myself a capital B baker.