Comments on: Tuesdays with Dorie: French Pear Tart

By: Min

Min — Sat, 17 Jan 2009 02:45:08 +0000

Oh Steph, that is gorgeous! I hope your new year is going well (I need to email you soon). Congrats on 50 TWD posts, amazing. (your job sounds fun too=) I’m always impressed with your creations…

By: Renee

Renee — Wed, 14 Jan 2009 06:30:16 +0000

oh yum! That looks fantastic!

By: Barbara

Barbara — Tue, 13 Jan 2009 20:21:11 +0000

Congratulations on your 50th post — how great that it was the recipe Dorie chose! Your mini-tarts look fabulous.

By: Tartelette

Tartelette — Mon, 12 Jan 2009 17:40:57 +0000

You definitely did the recipe justice! Love the mini tarts!

By: Paula

Paula — Sun, 11 Jan 2009 22:21:12 +0000

I love the individual tarts. They looks so very elegant!

By: snooky doodle

snooky doodle — Sun, 11 Jan 2009 21:45:48 +0000

Nice pie.

By: Nancy (n.o.e.)

Nancy (n.o.e.) — Sat, 10 Jan 2009 04:30:40 +0000

I love that Trader Joes almond meal. I didn’t use it this time, but love having it on hand. I’m totally impressed with 50 TWD posts. The recipe I’ve always wanted to bake is the Swedish Visiting Cake. It might be available two years from now when it’s my turn! Lovely tart and presentation.
Nancy

By: Carol Peterman

Carol Peterman — Fri, 09 Jan 2009 02:35:50 +0000

Yet another beautiful presentation of this tart! Great advice on uses for poaching liquid.

By: steph (whisk/spoon)

steph (whisk/spoon) — Thu, 08 Jan 2009 23:36:02 +0000

Thanks so much for the comments (and did you see that Dorie stopped by?)!

AmyRuth– I actually used almond meal from Trader Joes. It is pre-ground, but they leave the skins on, so it is speckled and, I think, quite pretty (also reasonably priced).

By: Amy Ruth

Amy Ruth — Thu, 08 Jan 2009 20:08:20 +0000

Gosh Steph, your post reads just like a magazine article and your photos match. Beautifully done and very inspirational. Watch out for those STD’s he he just kidding, funny that you shared that … ha ha ha Thanks for the tips for the poaching liquid which I threw away, darn! Did you grind your own flour or use a commercial ground nut for your frangipane?
Beautiful tarts!
AmyRuth