I know it's such a cliche, but I do love the combo of pears and almonds, sweet and crunchy. Once again this tart was born from the farmers market excursion. There were pears there that I hadn't heard of the description read: 'Conference Pears: Pale yellow flesh tinged with pink. Tastes like the best canned pears when fresh'. Seriously how could I pass these up? My curiosity was piqued when I read tastes like the best canned pears. Now, I don't know about you, but to me a good canned pear is sweet, supple and a little firm. These were as they described, they smelled incredibly good.
I made a simple pate sucre dough and then got the recipe for a pear almond tart from the March Gourmet magazine. I simple chopped up the pear into slim slices and baked them after I had baked the crust to a golden brown, right on top of the crust. Then I poured on the custard, baked that, then I added chopped roasted almonds, sugar and egg whites then popped it in the oven.
Unfortunately, after I had cooled down the tart I placed it on a wooden chopping board that had at some time in it's past had onions cut on it. So to me the tart tasted very like pears and onion- not a great combo. However, other people did tell me it was good!
4 comments:
look at you exercising those pastry skills!
I know - I'm crazy about tarts!
We are thinking about planting two pear trees behind the bakery so I am researching for the best pears for tarts, sorbets (maybe in future) etc. Would you say that the texture of the pear held up during baking?
Unfortunatly it has been a long time since I made this tart. I think they were alright, I don't recall them being brilliant but they didn't fall apart in the tart. So texture wise they worked, taste wise I don't recall unfortunatly!
Good luck!
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