Hello everyone. Are you still there? I know I have been gone too long. I have had some allergy issues and I did not feel comfortable telling you what a wonderful recipe I discovered when it could be that the very thing I was blasting out could be the very thing that made me look like I had a perpetual case of pinkeye.
But, because the blogging world is so wonderful, I finally stumbled upon my allergy. My optometrist said it was floral or fauna since I live in Southern California and something is always in bloom and as soon as it rained everything would be okay. I disagreed, but could not prove he was wrong. Then by fate I had a booster pneumonia vaccination and my arm lit up with a rash. When I reported it to my doctor, she asked if I was latex sensitive. I said I don’t know. I had not had a problem before. Here is where the bloggers come in. They mentioned if I was sensitive to latex, I probably was sensitive to banana. Wow, I had been having a banana every morning. When I stopped eating bananas I cleared up. Did I tell I love bloggers?
So now I wanted to tell you that I cheated on this tart. I was encouraged to do so by all the French blogs I read. Even Paule Caillat does so; can it be wrong if she does it? They said they all used canned pears. I usually always use fresh, but in this case I thought I would see what they are talking about. If you have time make Paule’s crust, but if not you can cheat on that also.
I bought a crust and a jar of pears. Then I just beat up a 100 grams of butter, sugar, almond flour, and even 2 eggs (that weigh almost a 100 grams), folded in 25 grams of flour. I flavored it will some almond extract, and a little brandy.
OMG! It is so much more than it sounds. Keep a jar of pears in the pantry and a crust in the freezer in case you are in a bind and need something to whip up in a hurry for a quick get together or a dessert to take for a party during the holidays or just in case you are an almond addict. (You know who you are.)
I hope you will give it a try.
- 1 pie crust – homemade or store bought
- 6 pear halves – well drained
- 2 eggs
- 100 grams of butter
- 100 grams of sugar
- 100 grams of almond flour
- 25 grams of flour
- 1 teaspoon vanilla and almond extract
- 1 tablespoon brandy or rum
- Preheat the oven to 350° F.
- Butter a tart pan. Place on a half-sheet pan to avoid spills.
- Place pie dough into tart pan and dock the dough with a fork.
- Place parchment in tart – add pie weights or dry beans or rice.
- Prebake for 10 to 15 minutes. Remove parchment and pie weight. Allow to cool.
- Prepare the frangipane (almond mixture).
- Cream the sugar, butter until the mixture is smooth.
- Whip in the beaten eggs, brandy and vanilla.
- Add in almond meal
- When the piecrust is cooled spread the almond mixture into the tart
- Slice the well drained pear halves, but leave connected.
- Scoop the pear into the tart at 12:00 and 6:00 – then fill in the empty spaces.
- Press down on the sliced pear so they spread fan-like
- Bake for 40 minutes. The pie must be golden brown.
- When the tart is cooled you can brush pears with remaining pear juice from jar to
Jenna says
That is such a crazy story about your allergies, wow! So glad you figured it out! The tart looks amazing, and I love how simple it is with the canned pears! A must make!
Ms. Lemon says
Jenna, I thought it rather crazy myself, but so glad I finally found the culprit. I hope you will make the tart and let me know your thoughts.
Ms. Lemon says
Hi Wini. I could not believe that Paule Caillat thought it was okay. I love the thought of having something in the pantry when you need dessert. Thanks for stopping by.
Chez Bonne Femme says
Canned pears?! That changes everything! It’s such a hassle to buy pears and wait until they ripen and then make the tart. I always get the timing wrong. But using canned pears …. genius!
Glad you figured out your allergy issues. Go bloggers!
Nancy says
Hi Madonna! I am so glad you figured out what was triggering your allergies – YAY!! This tart… oh my goodness – I LOVE IT! I especially love that it works with canned pears – woo hoo – no peeling or coring!!!! Absolutely beautiful and delicious. Bookmarking to make over the holidays!
Ms. Lemon says
So glad you are still out there. I figured everyone had moved on. 🙂 Can’t wait to tell the optometrist. I guess he will say it is floral. 🙂
If you make this tart, let me know your thoughts. I love that it is not too sweet and the others like the almond taste.
Lorrie says
So glad you got that allergy figured out! Canned pears and a pre-made crust sound like an easy start to this fabulous dessert! I made one recently using fresh pears and a homemade crust and it too was good, but a fair bit of work.
Ms. Lemon says
Oh Lorrie, There is nothing like homemade. I am sure it was good. I really prefer homemade, but if you are in a bind I think you will like it. Thanks for stopping by.
mimi rippee says
Not such a crazy story. It took years to figure out my daughter’s food-related allergy issues. Like, because she was allergic to watermelon, it turns out that she’s allergic to some tree. Really weird. But glad you’re feeling better. And a beautiful pie!
Ms. Lemon says
That is a strange one also. I have not heard of a watermelon allergy. Glad you discovered her issue also.
John / Kitchen Riffs says
Glad you figured out the cause of your allergy — that must be such a relief. This is a wonderful looking tart — kinda fancy, and I’ll bet the flavor is marvelous. Good stuff. Thanks. And Happy Holidays!
Ms. Lemon says
Thanks John, I am delighted to feel better. The tart only looks fancy – it is so easy.
Happy Holidays to you and the Mrs.
Sally says
I was just thinking about you and wondering how you are. I’ve been out for a long time myself I’m just ready to try and get going again. Glad 2019 is behind us and praying 2020 is a great year for all of us!
Ms. Lemon says
🙂 So glad to hear from you. I have been thinking about you too.
I am better and thinking about posting again. I keep developing new sensitivities, but reevaluating what to post about. I don’t want to give up yet.