This week, Tuesdays with Dorie turned one years old!  (Yah!) And participating in this week’s TWD is none other than.. Dorie herself!  (So it really is a special Tuesday with Dorie!).  She chose the French Pear Tart – a tart with an almond base, meaning very little flower (apart from the crust) and lots and lots and lots of good flavor.

It’s one of those recipes that I probably would have passed up just for the fact that apart from the berry fruity tart that I made a few months ago, I really don’t like them much.  Aside from that, there were a few things that I found difficult to reproduce – for example, the recipe for the dough of the pie shell relies heavily on having a food processor.  Sad to say, but I’ve never owned one and highly doubt that I could afford one here in BA since the good ones (ahem Phillips) are ridiculously expensive.

To make the filling, instructions said again to use a food processor or a mixer fitted with a whisk attachment but the butter wasn’t softening and getting creamy with the sugar, so I just used the paddle attachment while making the batter.  It worked much much better.

I also really couldn’t figure out what she was talking about with how to decorate the pears on the cake (that’s just my inexperience talking) but I invented something pretty anyway. 

In the end, the tart was a great success.  Javier could hardly wait for me to take it out of the oven, the crust came out perfectly, and in the end, it lasted less than two days.  It was eaten right out of the oven and e’er so slightly cooled off, for breakfast, with cream, and dessert with ice cream that Javier’s mother brought over.  Every way was a good way to eat this tart.

I’ll definitely do it again.

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