This week's TWD recipe was chosen by Lauren of
I'll Eat You. She chose the Rosy Poached Pear and Pistachio Tart. This tart takes a while to put together, but isn't too complicated. It starts off with a fully baked tart crust. Then comes a pistachio pastry cream, which has small pieces of the nuts in it. After that comes pears poached in red wine. This gives them the red color on the outside that almost makes them look as if they haven't been peeled. Last comes the pistachios covered in a simple caramel made of sugar and water. We couldn't stop eating the candied nuts on their own. They would actually be good in little bags if you're making christmas baskets.
We couldn't stop talking about this tart. We made the sauce that's recommended, and it was well worth it. I would really recommend this recipe for a not-too-hard dessert that really impresses people. Yum! If you want the recipe, you can buy
the book or find it
here. Enjoy!
This week's TWD recipe was chosen by Lauren of I'll Eat You. She chose the Rosy Poached Pear and Pistachio Tart. This tart takes a while to put together, but isn't too complicated. It starts off with a fully baked tart crust. Then comes a pistachio pastry cream, which has small pieces of the nuts in it. After that comes pears poached in red wine. This gives them the red color on the outside that almost makes them look as if they haven't been peeled. Last comes the pistachios covered in a simple caramel made of sugar and water. We couldn't stop eating the candied nuts on their own. They would actually be good in little bags if you're making christmas baskets.
I find it so funny that one person says a recipe is easy while another says the same recipe is difficult. :) I didn't make this one...no nuts and no pears. I made Dorie's blueberry pie instead. Your tart looks great!
ReplyDeleteSusan - yeah, that's something i find interesting too. i guess it depends on which parts of baking each person has less trouble with. i'm looking forward to making the blueberry pie sometime. yum!
ReplyDeleteI didn't make this one. But Dorie's description of the sauce made it sound like it was totally scrumptious. Nice job.
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