The first recipe of 2009 for Tuesdays with Dorie was chosen by....Dorie Greenspan herself! You can see the full recipe on her website.
This was my second time making Dorie's tart dough; the first was so hard I could barely cut through it. I didn't quite understand what the dough was supposed to be like. This time, though, I mixed the dough by hand and gently patted it into the pan. It was perfect!
The crust, ready to be blind-baked.
The tart, before baking.I only used two pears in my tart, but after it baked I realized I could have fit in the third. Nonetheless, it was very good....rich but not too sweet!
The tart, after baking.
Looks wonderful.
ReplyDeleteI used canned in mine.
Lovely job!
ReplyDeleteGreat job your tart looks wonderful. This recipe is a keeper!
ReplyDeleteYour tart looks great. I'm glad the dough turned out for you this time.
ReplyDeleteFantastic job on your tart! I used fresh pears too but didn't poach them.
ReplyDeleteThis gives me hope that next time, I'll be gentler with my crust. It's so ... touchy!
ReplyDeleteYour tart is beautiful. Glad the crust worked for you this time. I guess I will just have to make this. No one has said anything negative about it yet. Yay!!!
ReplyDeleteI wish I had taken the time to poach my own pears. Yours looks delicious. We really loved out tarts. will definitely make them again!
ReplyDeleteTania
Lovely tart! Canned pears were just fine.
ReplyDelete