Comments on: pear and almond tart http://smittenkitchen.com/2008/02/pear-and-almond-tart/ Mon, 15 Mar 2010 04:34:10 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: B http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-347018 B Thu, 04 Feb 2010 20:33:06 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-347018 This was one of the first tarts I made from a Cooks Illustrated recipe for a Christmas dinner...the amount of work, kept me away from tarts for a long time and havent made this since. may be now that I am more tart cognizant I should try this again This was one of the first tarts I made from a Cooks Illustrated recipe for a Christmas dinner…the amount of work, kept me away from tarts for a long time and havent made this since. may be now that I am more tart cognizant I should try this again

]]> By: Jen Sharkey http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-336205 Jen Sharkey Mon, 07 Dec 2009 21:15:53 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-336205 I made this tart this weekend and I just have to say--it really was a show stopper! It did feel like a bit of a process...between the freezing & pre-baking the crust, the poaching of the pears, the almond filling and all...but it sure payed off! The results were AWESOME! I even surprised myself--thanks for the great recipe! I am definitely going to mass produce a few of these crusts to just have in the freezer, at the ready. I did have to add a smidge of cold water to make the dough come together but that was it. I love not having to use silly pie weights--the freezing & foiling technique worked like a charm. It's such an impressive dessert without being too fancy. I will definitely be making this again...delicious! I made this tart this weekend and I just have to say–it really was a show stopper! It did feel like a bit of a process…between the freezing & pre-baking the crust, the poaching of the pears, the almond filling and all…but it sure payed off! The results were AWESOME! I even surprised myself–thanks for the great recipe! I am definitely going to mass produce a few of these crusts to just have in the freezer, at the ready. I did have to add a smidge of cold water to make the dough come together but that was it. I love not having to use silly pie weights–the freezing & foiling technique worked like a charm. It’s such an impressive dessert without being too fancy. I will definitely be making this again…delicious!

]]> By: Em the Rainbow Star http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-325519 Em the Rainbow Star Fri, 16 Oct 2009 17:04:37 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-325519 Hi Deb! This is my first time commenting on your site! Even though I live in Northern Ireland, I'm on here regularly and love to just drool over all the yummy recipies... LOL. I was just wondering if you could use peaches instead of pears? Also, got any tips for making yummy recipes on a budget? Hope you and the new arrival are doing well! Hi Deb! This is my first time commenting on your site! Even though I live in Northern Ireland, I’m on here regularly and love to just drool over all the yummy recipies… LOL. I was just wondering if you could use peaches instead of pears? Also, got any tips for making yummy recipes on a budget? Hope you and the new arrival are doing well!

]]> By: Tep http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-325352 Tep Thu, 15 Oct 2009 21:14:15 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-325352 I've made this twice in one week. It is really a beautiful tart. I'm not much of a baker so all the steps were a little much for me. When I made the crust it was really flakey, not rollable. So the second time around I just pressed it into the tart pan, froze it for 30 min then baked it off. Thanks! I’ve made this twice in one week. It is really a beautiful tart. I’m not much of a baker so all the steps were a little much for me. When I made the crust it was really flakey, not rollable. So the second time around I just pressed it into the tart pan, froze it for 30 min then baked it off.

Thanks!

]]> By: Jenny http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-318709 Jenny Wed, 16 Sep 2009 20:37:15 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-318709 Ok so Im going to make this tart for a dinner party tomorrow but I dont have a tart pan...is there something I can substitute it for? I have a cheesecake type springboard pan and a pie dish (but with no removable bottom). Help! Ok so Im going to make this tart for a dinner party tomorrow but I dont have a tart pan…is there something I can substitute it for? I have a cheesecake type springboard pan and a pie dish (but with no removable bottom). Help!

]]> By: Donna S http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-307121 Donna S Mon, 20 Jul 2009 15:16:34 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-307121 I love Paris too and I wonder if you have the recipe for an egg custard pie/tart that they sell in all the pâtisseries. I don't know the name of it but I have looked everywhere for it. Any help would be greatly appreciated. I love this Pear Almond Tart. I make this recipe all the time. It is one of my favorites. I love Paris too and I wonder if you have the recipe for an egg custard pie/tart that they sell in all the pâtisseries. I don’t know the name of it but I have looked everywhere for it. Any help would be greatly appreciated. I love this Pear Almond Tart. I make this recipe all the time. It is one of my favorites.

]]> By: Bill D http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-296001 Bill D Fri, 19 Jun 2009 02:43:09 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-296001 Nice recipe. Basic dough si all that is needed for sure. I used Giulia Sour Cherry Jam (from Italy) and layered that below the filling sans pears. Slivered almonds on top. Absolutely delish. I also added a wee bit of marzipan to the dough and did not use almond extract. A very small bit of vodka helps make a light crust. Thanks! B Nice recipe. Basic dough si all that is needed for sure. I used Giulia Sour Cherry Jam (from Italy) and layered that below the filling sans pears. Slivered almonds on top. Absolutely delish. I also added a wee bit of marzipan to the dough and did not use almond extract. A very small bit of vodka helps make a light crust. Thanks! B

]]> By: deb http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-295453 deb Tue, 16 Jun 2009 19:57:02 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-295453 Pie dough. Pie dough.

]]> By: karen http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-295450 karen Tue, 16 Jun 2009 19:40:43 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-295450 you mentioned store-bought dough would be okay... would you recommend regular refrigerated pie dough, or puff pastry dough (i've seen both types of dough on the internet) thanks! you mentioned store-bought dough would be okay… would you recommend regular refrigerated pie dough, or puff pastry dough (i’ve seen both types of dough on the internet)
thanks!

]]> By: Veronica http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-284733 Veronica Fri, 15 May 2009 21:01:31 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-284733 Okay, it was incredible. Very impressive for my Sorbonne-educated host. I made double the filling (my tart pan looks maybe 1/2-1" wider than 9) and could only fit 5 "wedges" (poor spatial planning) but the end result was art. Thanks for this perfect recipe! Okay, it was incredible. Very impressive for my Sorbonne-educated host. I made double the filling (my tart pan looks maybe 1/2-1″ wider than 9) and could only fit 5 “wedges” (poor spatial planning) but the end result was art. Thanks for this perfect recipe!

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