Tuesdays With Dorie: French Pear Tart

January 6, 2009

This week’s recipe was selected by Dorie Greenspan. Yes, that’s the Dorie of Tuesdays With Dorie! How cool is that? It’s very cool, because the French Pear Tart was so delicious.  I made this for our New Year’s Eve dessert, and it was the perfect thing to ring in the new year.


What I did: I used light rum instead of dark rum in the almond cream, but other than that, I didn’t change any ingredients.   Since a lot of people commented on the crust getting too dark with the Thanksgiving Twofer Pie,  I reduced the partial baking time by five minutes.  I bought fresh pears and canned pears as a backup and I ended up using the canned pears. I’ve bought pears several times since last fall, and none of them have been very good. I don’t know if it was a bad year for pears or if my grocery store has a bad pear supplier or what, but they just haven’t done it for me this year.  So, after a sample of one of the fresh pears, I broke out the can opener. I was really relieved to read that canned pears are a perfectly acceptable ingredient in this recipe.

How it went: All went smoothly. The only thing I didn’t notice until the last minute was that the crust needs to freeze for at least 30 minutes before baking. I had all afternoon, so that wasn’t a problem, but I highlighted that part in my book for next time (and there will be a next time!). The crust was nicely browned after the final baking, so I think that reducing the pre-baking time worked well. This recipe was really interesting because I thought almond cream was a type of pastry cream. It’s not what I thought, and I was relieved that I didn’t have to cook it on the stove before filling the tart shell. And, the mysterious almond cream did magical things in the oven, puffing up and surrounding the pear slices.


How it tasted: Wow. This was so good! I loved it. My husband said it tasted like something from a Parisian patisserie. And, the leftovers were just as good two days later as they were the first day. After reading the recipe, I couldn’t picture of what it would taste like, but the end result was a wonderful surprise. The almond cream, the pears, and the buttery crust melded into a melt-in-your mouth delicacy.  It’s not overly sweet, which was another plus in my book.

Would I make this again?: Absolutely! This would be such a great dessert to make for company.  Thank you Dorie for picking a recipe I probably never would have tried! Go here for the recipe!


  1. First of all, your gingerbread house is so cool. Love the light and love the cereal roof. We do gingerbread with our four boys every year (did gingerbread trains this year). I usually make the pieces myself, but this year bought kits. It’s a lot of work, great job!

    And your tart–looks awesome! I really want to make this again in a pan using all the cream, everyone’s seem so puffy and mine wasn’t so much, but I need to resist fo rmy waistline’s sake! Someday though!
    Great job!

  2. I totally bought the canned pears as a backup, because our Harry and David pears were sort of ancient, but they made a really good tart. And isn’t it fabulous that the almond cream does all the work by itself in the oven? All we have to do is mix! Your tart looks delicious.

  3. Your tart looks great! What a great treat for New Year’s Eve. I’m like you – I didn’t know exactly what the almond cream was either…but I like it!

  4. Ahhh, I didn’t make the Two-fer pie, so I didn’t have the special dark-crust knowledge. That explains so much. Thanks!

  5. Wow, your tart looks so perfect! I’m glad it tasted as good as it looked!

  6. Gorgeous.

    I used the canned pears.

    I’ll take a shortcut wherever I can find one.

  7. I am in love with the almond cream, too, it was way easier to make then I would have thought.

  8. I could have eaten the almond cream alone, but, I would have missed out on the tart! And that would have been sad!

    I love the design you made with the pears! Beautiful job!

  9. I totally agree with you — I would not have picked this one either (if for no other reason that there wasn’t a picture, and apparently that’s all it takes for me to move on to the next recipe). Yet this was one of the most incredible desserts ever! You are so right that the almond cream did magical things when baked. Your tart looks fabulous!!!! Yay for canned pears!

  10. Unfortunately, I chose to skip this week. And now, everywhere I go, I am seeing nothing but RAVE reviews for this recipe. I know it’ll be baked up soon. Great job!

  11. Great job on your pear tart, Jill! It looks fabulous and what a great dessert to ring in the new year!

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