Her adaptation of a sweet tart recipe gives me the confidence I’m hoping for – fingers, toes, legs and eyes crossed. When I do have the courage to attempt my very own tart shell, I will be seeking the guidance from the lovely and witty Deb Perelman of Smitten Kitchen and her take on Pear and Almond Tart. In an effort to please every sweet palate, I was also baking for little people visiting us … vanilla on vanilla cupcakes would surely make them happy. My fear of a shrinking tart outweighed my confidence at making one from scratch, coupled with the fact that time was not on my side this day. This is my first attempt at any kind of frangipane, so I’m using a ready-made pastry shell, until I’m better acquainted with tart shells. To me nothing compares to the flavors of fresh fruit, while eating it has me reminiscent of lazy summer afternoons, filled with sunshine, picnics and beach getaways. They even make beautiful center pieces and still life for paintings, like the one below. Blending this incredible edible treat into a an array of recipes or on its own, either way they are pure goodness. I’m passionate about all fruit, well, because you can do so much with it. I must confess… as this summer approaches I am patiently awaiting for my in-laws pear tree to begin bearing this luscious juicy fruit. I love them grilled and tossed into a salad, coal oven roasted atop of a pizza, but the most delicious way to eat them are baked within a tart – today’s recipe. Eating them plucked freshly from a tree, poached in a savory sauce, sautéed with a sweet syrupy glaze, juiced and smoothie style simmered for a preserve or paired with pork. How do I love pears? Let me count the ways.
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