Tuesdays with Dorie: French Pear Tart

Okay so this week's TWD really is 'with Dorie', Dorie Greenspan picked this week's recipe herself. How awesome is that?

This selection was a little involved, especially since I was making two small tarts instead of one big tart and I had to do math. Add to that the fact that I was not really feeling the baking bug this week and you've got a lackluster baking performance on my part. Which is totally embarrassing considering the author herself picked the recipe this week (hides face in shame).

I made the tart dough on Sunday and put it in the freezer until I was ready to use it Monday. I didn't use a food processor since I deemed my waaay too small, just my hands. The almond cream was quick to make, I used a handmixer. However, it wasn't until after the filling had been made and the tarts were in the oven that I realized I had used too much butter. The recipe calls for 6 tbsp., I used a whole stick, which is 8 tbsp., by mistake. Ugh. And even though it felt a little bit like sacrilege I used canned pears. I had two lovely looking Bosc pears on my counter but peeling pears, really peeling any fruit, is not my strong suit. I had two mini tarts in the oven plus a little souffle dish with the leftover almond cream. They were in the oven for about 40 minutes before the filling puffed up. (please ignore my ugly oven)Doug loved the tart, he kept saying "this is awesome. this is so good." I liked the tart but not as much as he did. Plus since I knew I had messed up the filling with the extra butter it felt off to me. My tarts don't look nearly as nice as the ones I've seen posted from my fellow TWD-ers but I gave it a shot. Thanks again to Dorie for taking time to answer the questions everyone has asked over the year and for participating with us. Her book has some wonderful recipes and stories and I am happy to be a part of Tuesdays with Dorie. I always have fun making the recipes and trying things I've never even considereing making on my own.