Results tagged poire from David Lebovitz

Red Wine Poached Pear Tart

Red wine poached pear tart recipe

Some say that the French can be very narrow in their definitions of things, which is why traditional French cuisine can be so simple, yet spectacular; because the classics don’t get messed with. Other cuisines, however, do get modified to local tastes, like les brochettes de bœuf-fromage, or beef skewers with cheese, at les sushis restaurants, popcorn available as salty or sweet (!?), and while sandwiches stuffed with French fries may be a sandwich américain, I can’t say I’ve ever seen one in Amérique.

Red Wine Poached Pear Tart

Americans spend a fair amount of time defending certain dishes, and some things are (or should be) rightly forbidden, like raisins in cole slaw and dried fruit in bagels, and others are debatable, like beans in chili, sugar or honey in cornbread. (But it’s okay to stop with those football-sized croissants.)

Red Wine Poached Pear Tart

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French Pear & Almond Tart Recipe

french pear tart with cherries

I’ve been living in France for almost eight years and in all that time, I’ve yet to make even one of these classic French pear tarts. I don’t think I’ve ever been in a bakery that didn’t have wedges of this tart in little paper footings, ready to take out and be consumed right away. So I guess because I could always buy one, why make it? But since I had a kilo of almond paste that I bought for another project, a batch of poached pears on hand, and an unbaked tart shell waiting it’s turn in my freezer, I decided to give one a go.

This is a wonderful tart: pears fanned out in a golden-brown, buttery pastry shell that’s been spread with almond cream, then baked. And after I pulled this one out of the oven, I realized why it’s important to make this yourself; because it tastes amazing when still-warm from the oven, and you can use your own poached pears so you can vary the spices to your taste. (However you can use canned pear halves, which many of the French pastry shops do.)

Aside from the almond paste, I also had a jar of quick-candied sour cherries on hand from another baking project (if it seems like I have a lot of baking odds and ends on hand, welcome to my world…), so I used them as well, which is something I haven’t seen in any French bakery. I’m thinking of suggesting they use them on my next visit.

poached pears peartartb&w

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