This is so cool! Because it was the first anniversary of Tuesdays with Dorie, Dorie herself chose the recipe! So cool!
As I've said before, I'm not much into the fuss factor. This recipe was chock full of components, but none of them were very difficult. There are essentially three parts to this recipe: the crust, the almond cream, and the pears.
The crust was very easy. It's a cookie crust that gets pressed into the pan. No rolling involved! I love that. It sat in the freezer while I made the almond cream. Oh, and I used the same (read - not cleaned in between) food processor for the crust and cream. The almond cream came together in seconds. It went into the fridge while I worked on the next step. The pears could have been much easier, but I did chose the most difficult of the three options.
Apparently, very often canned pears are used for this recipe. I happened to have a big bag of pears that the boy wanted me to buy and then never wanted to eat. Option two was to use the fresh pears as is. I went with option three, which was to poach the pears. This was also much easier than I was expecting.
While the pears were poaching, I partially baked the crust. That way they could be cooling at the same time. I will note that my crust could have stood a little more baking. When the crust was cool, I spread in my almond cream. The cutting of the pears worried me a little. There wasn't a picture in the book of the finished tart. I guessed. Apparently from other pictures I've seen, I guessed wrong. However, I like the way mine came out. It bakes for an hour. And then you get this:
The almond cream puffed up just the way it was supposed to.
Here's a close-up of my pear fan.
I needed to dry my pears a little more so that the almond cream wouldn't be as soupy. All in all, though, it's a great recipe. I would absolutely make this again. It was easy enough to do, and almost all the parts can be made ahead.
Thanks for thinking up and choosing such a great recipe, Dorie! You can see her tart and the recipe here.