My parents were hosting a large Christmas party at their home this past weekend and with all the other dishes my mom was making she had no time for dessert, so she asked me to make a Pear tart to "go with" the pork loin she was fix'n. I went in to deep research mode and found a recipe for a pear and almond tart through, you guessed it, Cook's Illustrated. It was quite the process and I learned quite a bit about what to do and not do when making tarts. Yes, this tart required an entire bottle of white wine to poach the pears.
Here's the what the tart looks like when the shortbread dough is being par-baked. It's kind of like catching someone with rollers in their hair and face cream on, right?!
After the pears had soaked in the juice, you take 'em out pat their little bottoms dry and slice them up.
Here it is - and all I can see when I look at it is the HUGE space between the pears since I miscalculated the spacing when setting this pears in to the frangipane. And freinds, let me tell you, there is no going back once those pears have been placed. Believe me, I tried. From all reports, though, everyone enjoyed the tart! ya!