Tuesdays with Dorie BCM: Pear Tart with Crunchy Almond Topping
October 25, 2016 at 12:01 am | Posted in BCM, groups, pies & tarts, sweet things, tuesdays with dorie | 12 CommentsTags: baking, fruit, tarts
I do like a good baked pear dessert. Apples and pumpkins will be around for a long while yet, but pears are more delicate and have a quicker season. Use ’em while you can! This Pear Tart with Crunchy Almond Topping has Dorie’s Sweet Tart Dough holding a mound of lightly caramelized pears and a topping of sweet and crispy glazed sliced almonds. Pear-plus-almond is a classic combo, and for good reason– it’s delicious! I did one thing to my tart that wasn’t in the recipe. I had a little bit of almond frangipane in the freezer that I’d been looking for a home for. After blind baking the tart shell, I spread it on in a thin later before piling on the pears and the almond topping. Not a bad call, if I do say so myself.
This tart is really best the day it’s made. The topping and the tart shell both go a little soggy after sitting overnight…although that sure didn’t stop us from finishing it!
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
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a whisk and a spoon 
My shell must have been a little thick in places because even a few days later it was not too soggy! I LOVED this one and will make again!
Comment by Mardi (eat. live. travel. write.)— October 25, 2016 #
Your tart looks perfect and perfectly delicious! Frangipane sounds like a delicious addition. I can see how that would be great.
Comment by Summer— October 25, 2016 #
The addition of frangipane sounds delicious.
Comment by Zosia— October 25, 2016 #
The frangipane probably would have really good in this. What a great idea!
Comment by Nicole @ The 2nd 35 Years— October 25, 2016 #
Your tart looks incredible (just like everything else you make)! I popped a slice of tart in the toaster oven the next day, and it was good as new, nice and crisp!
Comment by Ryan— October 25, 2016 #
good to know!!
Comment by steph (whisk/spoon)— October 26, 2016 #
What a good idea to add the frangipane! It must have made your beautiful tart even more spectacular. And I feel the same way about pears – they’re so wonderful when they’re in season.
Comment by Teresa— October 26, 2016 #
Looking at your beautiful picture I realized I forgot the powdered sugar when I served it, oh well next time. We loved this tart and I like pears too. Another great tart for the rotation.
Comment by Diane Zwang— October 26, 2016 #
Looking at your picture and description makes me desperately crave it…right now! Ah, the perils of reading foodie blogs!
Comment by approachingfood— October 31, 2016 #
That looks so great!
Trina- https://simplysaidbytrina.wordpress.com/
Comment by TRINA— October 31, 2016 #
This looks stunning and so perfect for fall!
Comment by saffronandhoney— November 9, 2016 #
The tart looks amazing!
Comment by chefkreso— November 13, 2016 #