Pear Tart with Crunchy Almond Topping page 127

This is how it all starts with a fully baked 9 inch tart crust from page 414 in Dorie´s book.

I have made this many times before and  I alway add a full egg and bake the crust on 374°F instead of 400°F.  This works for me.

I baked the crust the day before I made the tart.

I looked for ripe but firm pears but I only found non ripe and very firm ones so I bought pears in a can.


They look good and are from 4 whole pears.

I made the topping with out any problems.


I cut the pears into 1/2 inch chunks and I warmed them up on the frying pan with butter and sugar even though they are caned in light syrup.  I did flame the alcohol I chose dark rum.  First time doing that.  It was a total success, the kitchen is still in one piece.  I put all the pears in the crust and boiled down the butter and syrup and then poured over the filling.


The tart on it’s way to the oven.

The tart coming out of the oven after 20 min. of baking on 400°F

As you can see I did not have problems with the caned pears they were firm and delicious.

I took the tart to a dinner party where it got great reviews.  So this one is a keeper.


To see how the others did visit:

8 thoughts on “Pear Tart with Crunchy Almond Topping page 127

  1. Nicole @ The 2nd 35 Years

    Yours looks good. I might have to try your suggestion of baking the shell at a lower temp… mine always turns out too dark and then i had to protect the edge when i put it back with the pears. I think tour idea to use canned pears is probably what this needed… i thought my fresh pears were too bland.



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