The Pear and Almond Tart

For those of you who read this blog, I promise, this is not turning in to an exclusive baking blog. I just can't seem to help it! It's all I've been doing lately that would warrant a photo as it's been quite cold outside. So bear with me please and I will try to take some non-foodie photos in the near future.

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.

Add in a cinnamon stick, whole cloves, lemon rind and peppercorns and you have a delicious juice soaking in to the pears. I was sad I had to throw it away and it seemed like a waste. I think you should be able to add some gelatin to the wine and use it as a glaze at the least.

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?!

The frangipane is made up of pureed almonds, butter, eggs and sugar. And it tastes awesome.

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!