My computer is having a terrible temper tantrum. She's kicking and screaming and refusing to let me download any photos. I've been coaxing her for hours, but she is stubborn when she's grouchy. Until she calms down a bit, you'll have to use your imagination to picture the most fantastic pear tart imaginable. (Imagine indescribly delicious looking photo here...)
Today's pick for Tuesdays with Dorie is special, not just for the recipe, but also because it was picked by baking maven Greenspan herself! I think I know why she chose it, too. If you didn't try it for yourself, it might not be one to jump out at you. There are no unusual ingredients, except possibly for the option of using canned pears. Canned pears! Canned pears? Yep, only I didn't use them. I happened to have a lovely ripe pear on hand (imagine photo of curvy golden pear), but you can bet your sweet syrup that I'll be trying this one again with CANNED pears soon. But I'm getting ahead of myself. Ideally, these pears canned or fresh, will be placed in an almond and butter crust (which I left out in a time crunch), and then baked in an irresistible luscious almond cream. Not knowing the greatness that lay ahead, I made only a wee crustless 1/2 batch in two ramekins and topped them warm with vanilla ice cream and a drizzle of warm maple syrup. It won't be long before I make the whole thing again, with canned pears and a crust, too.
To get your hands on that recipe, visit Dorie Greenspan's baking blog here.
For my penny pinching friends, betcha can make this impressive tart for about $7.00
Coming Soon:
Photos, I hope
Banana Sour Cream Pancakes
Today's pick for Tuesdays with Dorie is special, not just for the recipe, but also because it was picked by baking maven Greenspan herself! I think I know why she chose it, too. If you didn't try it for yourself, it might not be one to jump out at you. There are no unusual ingredients, except possibly for the option of using canned pears. Canned pears! Canned pears? Yep, only I didn't use them. I happened to have a lovely ripe pear on hand (imagine photo of curvy golden pear), but you can bet your sweet syrup that I'll be trying this one again with CANNED pears soon. But I'm getting ahead of myself. Ideally, these pears canned or fresh, will be placed in an almond and butter crust (which I left out in a time crunch), and then baked in an irresistible luscious almond cream. Not knowing the greatness that lay ahead, I made only a wee crustless 1/2 batch in two ramekins and topped them warm with vanilla ice cream and a drizzle of warm maple syrup. It won't be long before I make the whole thing again, with canned pears and a crust, too.
To get your hands on that recipe, visit Dorie Greenspan's baking blog here.
For my penny pinching friends, betcha can make this impressive tart for about $7.00
Coming Soon:
Photos, I hope
Banana Sour Cream Pancakes
