Dorie selected French Pear Tart for this week's baking exercise, and it's a perfect recipe to take advantage of the abundance of pears available right now. This tart is composed of a sweet tart shell, almond cream, and poached pears --- I know, what's not to love! I ended up with a 9" square tart and had enough extra filling for a round mini tart (as shown in the first photo).
I opted to poach fresh fruit, using bartletts for the large tart and petite seckel pears for the mini tart.
For the crust, I substituted with this recipe (I believe this is a Viennese dough, but don't take my word for it):
1 2/3 C AP flour
4 1/2 oz unsalted butter
2 egg yolks, hard cooked and seived
1/4 C sugar
pinch of salt
1/4 C ice water
Cut together the flour, butter, yolks, sugar and salt. Add ice water and form the dough into a disc. Chill for one hour.
The resulting dessert is HEAVENLY! The delicious almond cream is a perfect complement to the sweet and juicy pears, and this tart provides just enough sweetness to satisfy a sweet tooth.