Comments on: pear and almond tart http://smittenkitchen.com/2008/02/pear-and-almond-tart/ Wed, 23 May 2012 06:37:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: jill http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-1760129 jill Sun, 08 Apr 2012 01:43:42 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-1760129 Made this to go with dinner tonight and although everyone agreed it looked like it could go on a magazine cover I would make some changes next time. First, I have tried this crust several different times and never once had it come together. I don't have a food processor, which is probably my problem, but today I added two egg yolks, and when it still was no where near becoming cohesive, I gave up and tried the "pat in" method. It was fine, but results in a crust that is too thick in some spots (since you can't get it thin enough to fold over double thick sides). I had to buy pears the same day I made it, and they were no where near tender enough after 30 minutes of simmering. My husband suggests fully poaching them next time instead of simmering them, but I would probably try to start with a softer pear. Otherwise it was beautiful, and tasted great. We served it with a lightly sweetened whipped cream, but I look forward to eating another piece unadorned for breakfast tomorrow. Made this to go with dinner tonight and although everyone agreed it looked like it could go on a magazine cover I would make some changes next time. First, I have tried this crust several different times and never once had it come together. I don’t have a food processor, which is probably my problem, but today I added two egg yolks, and when it still was no where near becoming cohesive, I gave up and tried the “pat in” method. It was fine, but results in a crust that is too thick in some spots (since you can’t get it thin enough to fold over double thick sides). I had to buy pears the same day I made it, and they were no where near tender enough after 30 minutes of simmering. My husband suggests fully poaching them next time instead of simmering them, but I would probably try to start with a softer pear. Otherwise it was beautiful, and tasted great. We served it with a lightly sweetened whipped cream, but I look forward to eating another piece unadorned for breakfast tomorrow.

]]> By: Nisa Koolhaas http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-1676978 Nisa Koolhaas Sat, 10 Mar 2012 04:38:07 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-1676978 Hi there, I love Paris and absolutely the place to be for those beautiful pastries and desserts. It is the home of crisp light as air croissants and artisan bread. I am new to blogging, just taking my time to do it since my mum fell ill. I love your website, and the recipes that are here work very well. Thank you for your writing those kitchen and travel tales its really a delight. I have made this tart before and its always a hit. I am making this time poached in red wine a recipe I found in Eric Lanlard's book Home Bake. Keep writing those food adventures. :) Hi there, I love Paris and absolutely the place to be for those beautiful pastries and desserts. It is the home of crisp light as air croissants and artisan bread. I am new to blogging, just taking my time to do it since my mum fell ill. I love your website, and the recipes that are here work very well. Thank you for your writing those kitchen and travel tales its really a delight. I have made this tart before and its always a hit. I am making this time poached in red wine a recipe I found in Eric Lanlard’s book Home Bake. Keep writing those food adventures. :)

]]> By: Carolyn http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-1242757 Carolyn Fri, 02 Dec 2011 18:13:11 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-1242757 Made this a few months ago with hazelnuts instead of almonds. Divine! Made this a few months ago with hazelnuts instead of almonds. Divine!

]]> By: gretel http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-1173176 gretel Sat, 19 Nov 2011 22:57:36 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-1173176 try the french pastry crust on David Lebowitz site-soo fast and easy and tastes better then any other try the french pastry crust on David Lebowitz site-soo fast and easy and tastes better then any other

]]> By: Stefanie http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-1055969 Stefanie Wed, 02 Nov 2011 16:04:40 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-1055969 Just made this for a dinner party this weekend and it was a HIT! The crust was absolutely divine. I think next time, I'd poach the pears with some cinnamon and cloves to add a teensy bit more flavor(althought that might take it away from being a traditional French tart perhaps?....). I also served this up with some spiced whipped cream (fresh whipped cream with a little powdered sugar, and a dash of cinnamon and nutmeg). YUM. Just made this for a dinner party this weekend and it was a HIT! The crust was absolutely divine. I think next time, I’d poach the pears with some cinnamon and cloves to add a teensy bit more flavor(althought that might take it away from being a traditional French tart perhaps?….). I also served this up with some spiced whipped cream (fresh whipped cream with a little powdered sugar, and a dash of cinnamon and nutmeg). YUM.

]]> By: Yume http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-867622 Yume Tue, 30 Aug 2011 09:37:38 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-867622 Hi there, Greetings from the Netherlands, I backed the tart two days ago for some friends and they loved it, I made one little mistake to overcook the biscuit a little. When I took it out of the oven the first time after 25 minutes I thought it was too light so I put it back and forgot about it for a few minutes too long. This being my first tart ever helped me forgive myself, especially because the rest was sooo good. I served it up with some vanilla ice cream and a pear, sherry and rooibos caramel sauce. Anyway, I love your site and for what I've seen you have some beautiful recipes! Keep it up ;-) Hi there,

Greetings from the Netherlands, I backed the tart two days ago for some friends and they loved it, I made one little mistake to overcook the biscuit a little. When I took it out of the oven the first time after 25 minutes I thought it was too light so I put it back and forgot about it for a few minutes too long. This being my first tart ever helped me forgive myself, especially because the rest was sooo good. I served it up with some vanilla ice cream and a pear, sherry and rooibos caramel sauce. Anyway, I love your site and for what I’ve seen you have some beautiful recipes! Keep it up ;-)

]]> By: Lee http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-594672 Lee Thu, 03 Mar 2011 08:21:23 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-594672 Just wondering if anyone has tried this without the crust? I love a great sweet crust, but am looking to save a bit of time in the making and blind baking of the crust. Any advice would be appreciated.. Just wondering if anyone has tried this without the crust?

I love a great sweet crust, but am looking to save a bit of time in the making and blind baking of the crust.

Any advice would be appreciated..

]]> By: bernadette http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-587740 bernadette Mon, 14 Feb 2011 22:48:52 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-587740 I had the ultimate critic, my native french neighbor, she loves it! I had the ultimate critic, my native french neighbor, she loves it!

]]> By: Erin http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-538596 Erin Sun, 09 Jan 2011 10:06:32 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-538596 This shortcrust is so divine! As is the almond mix. I have tweaked it a bit and I made a blackberry and lime version. Thanks SK! http://goodnightbilly.blogspot.com/2011/01/blackberry-and-lime-frangipane-tart.html This shortcrust is so divine! As is the almond mix. I have tweaked it a bit and I made a blackberry and lime version.

Thanks SK!

http://goodnightbilly.blogspot.com/2011/01/blackberry-and-lime-frangipane-tart.html

]]> By: deb http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-501213 deb Mon, 20 Dec 2010 22:16:51 +0000 http://smittenkitchen.com/2008/02/pear-and-almond-tart/#comment-501213 The syrup is the cooking liquid with sugar in it. I only made it with fresh pears but if you have access to very good quality canned pears, no reason not to use it. The syrup is the cooking liquid with sugar in it. I only made it with fresh pears but if you have access to very good quality canned pears, no reason not to use it.

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