Pear Tart with Crunchy Almond Topping

This week for Tuesdays with Dorie I made Pear Tart with Crunchy Almond Topping. I choose three different kinds of pears for my tart. Dorie did not specifically say to do this but since many of her apple recipes call for using different kinds I figure this would be Dorie approved for pears.

As many had mentioned before, the most work was peeling and cutting the pears. My pears did not really caramelize while cooking in the pan, I think it had to do with the size of my pears. They were large pears and released a lot of juice. I did not want to overcook them so I did not worry about color. I added brandy as my optional alcohol which I did not taste in my final product.ย 
I served this to my book club and it got thumbs up from the group. I thought it was delicious too and I was so happy that the pears were not mushy. Another lovely tart to add to the rotation.
Tuesdays with Dorieย is an international baking group working our way through Dorie’s cookbooks. We do not publish the recipes instead we encourage you to buy the book. To see what others made this week head over to Tuesdays with Dorie.

4 Comments Add yours

  1. Anonymous says:

    What a gorgeous treat for your book club! They must be fans of Dorie, too, by now. I'm looking forward to making this one some time, when I have people to feed and time to bake. ๐Ÿ™‚


  2. Ryan says:

    Your tart looks great! My pears didn't caramelize, either. Nevertheless, I think this tart was pretty delicious!


  3. Lucky bookclub readers! By the way, I think you live in Toronto, right? You don't happen to be looking for new bookclub members, are you? Because if you are…I volunteer as tribute! Partially for the books, partially for your pastries. Just sayin'. ๐Ÿ™‚


  4. Your tart looks delicious! I am thinking of making this for Thanksgiving.


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