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Cathy said in January 6th, 2009 at 1:44 pm

Yay — I love to hear when a new recipe becomes someone’s new favorite dessert! This tart really is incredible. I thought the canned pears worked out well, too. Yours looks fabulous. And I bet it really was a breeze after that yule log!

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amanda said in January 6th, 2009 at 1:45 pm

Glad you and Master Chow loved it! I too loved the chewy-like “crust” — kind of a like ooey-gooey bars.

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Megan said in January 6th, 2009 at 1:52 pm

You can sub cream cheese for the shortening? What a fabulous idea! I had no clue to even think about that.

And I’m sure that this was a piece of “tart” after that yule log.

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Ulrike said in January 6th, 2009 at 2:09 pm

I liked the tart more than the log ;-) , I agree with your husband, great dessert.

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Natashya said in January 6th, 2009 at 2:57 pm

Love the idea of the cream cheese in the crust – who wants to eat shortening anyway?
Beautiful tart, so happy it was such a success!

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chocolatechic said in January 6th, 2009 at 3:45 pm

What a great way to change the crust up.

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BabetteFeasts said in January 6th, 2009 at 5:55 pm

Looks lovely. I am still wishing I’d used canned pears..

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ellen said in January 6th, 2009 at 6:03 pm

Right on with the salt in the almond cream! I’m doing that next time. I bet this was great with a pie crust but I have to say that I loved Dorie’s tart shell, too.

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Beryl said in January 6th, 2009 at 6:20 pm

Love the vanilla/rum combo. I will definitely try that next time.

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rainbowbrown said in January 6th, 2009 at 6:42 pm

What a compliment! It looks fabulous.

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pinkstripes said in January 6th, 2009 at 7:29 pm

Yum! Your tart looks perfect and delicious. The cream cheese in the crust must have been unbelievable!

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michelle a'etonu said in January 6th, 2009 at 8:09 pm

i hate that i’m missing this week’s recipe. it looks so wonderful and delicious! great job. thanks for the catch on my coconut bun recipe. I fixed it just for you!

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Judy (Judy's Gross Eats) said in January 6th, 2009 at 8:49 pm

I agree with you — it’s a wonderful dessert. I used unblanched almonds as well — I don’t really think it matters, because it tastes so good.

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Kayte said in January 6th, 2009 at 8:49 pm

Master Chow has great taste…everyone here loved it as well! Yours looks very elegant and light and divinely good!

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CB said in January 6th, 2009 at 8:53 pm

Ooohhh you used both vanilla AND rum. NICE! I’ll have to try that the next time I make the tart. My hubs agreed that its one of the best Dorie desserts so far even compared to bakeries or restaurants. Now thats a compliment! ;)
Clara @ iheartfood4thought

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Dragon said in January 6th, 2009 at 9:42 pm

I love desserts made with pears. Your tart looks amazing.

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Nancy/n.o.e said in January 6th, 2009 at 10:05 pm

yep, my husband is on that long list of spouses who adored this recipe. I gave him the last piece for dessert tonight. He’s become quite the Dorie fan after all these weeks of great desserts! If I didn’t have a package of blanched almonds in my drawer it would have been unblanched all the way for me too. I had a can of pears as a back up because mine looked too ripe. It all worked out in the end. I’m interested in your crust variation but we loved the sweet crust so much that I’m not sure I could vary it for this recipe! But I’ll keep that in mind for a future application b/c shortening sort of gives me the willies.
Nancy

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Rebecca said in January 6th, 2009 at 10:31 pm

Next time, I’m not fighting the canned pears.

Wait. Did someone say “cream cheese”?

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Mary Ann said in January 7th, 2009 at 1:19 am

I agree with you completely- this is a new favorite dessert! Yours turned out beautifully!

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Molly loves Paris said in January 7th, 2009 at 1:28 am

Your tart looks ever so French. My husband really liked this one also, having two pieces.

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Susan at Sticky,Gooey,Creamy,Chewy said in January 7th, 2009 at 8:43 am

Your tart looks beautiful! I love the crispy/chewy top! Mr. SGCC proclaimed this one as a new favorite too. Impressive, because he rarely eats sweets.

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Jennifer said in January 7th, 2009 at 9:20 am

I LOVE this tart…love, love, love it!

You did a beautiful job!

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Di said in January 7th, 2009 at 10:13 am

Your tart looks delicious. I really liked the way the filling and crust came together, too. Great texture.

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Jacque said in January 7th, 2009 at 10:41 am

I used canned pears too, which made this so easy. Your filling is the perfect color… nice job!

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Tracey said in January 7th, 2009 at 1:41 pm

Your tart looks gorgeous! I too used canned pears and loved the simplicity of it. Glad you guys enjoyed it!

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LyB said in January 7th, 2009 at 2:48 pm

I went for the canned pears too, unsweetened, they were delicious. The almond cream-soaked crust was definitely my favorite part. But, this whole dessert was just perfect, imo. :)

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margaret said in January 7th, 2009 at 3:28 pm

Your tart looks tastily tempting. Glad y’all liked it. Guess I will have to break down and bake it.

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Piggy said in January 8th, 2009 at 10:32 am

The pear tart has become my favourite recipe from the book too! It’s really yummy, isn’t it? :-)

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Christine said in January 10th, 2009 at 12:10 pm

Gotta love a recipe that calls for canned pears! Your tart came out perfect and this is now a favorite in our house!

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Leslie said in January 10th, 2009 at 4:34 pm

I know what you mean feeling like a groupie. I think your tart looks delish, I’m not surprised Mr. C loved it!

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Lynne said in January 11th, 2009 at 7:07 am

I loved this tart, too; in fact, I believe it is my favorite of nearly all the Dorie recipes I have baked. The canned pears are a dream to use. I like the cream cheese in the crust-sounds delicious.

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[...] of Bon Appetit.  It needed a bit of jazzing up, and I was happy to oblige.  I didn’t use Dorie’s pie crust (which I use for everything, including savory pies — I just omit the salt) because I like to [...]

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