Baking with Julia
I am not sure what my deal is with pears, but they are never a fruit I reach for. Ive subbed apples for almost every pear recipe thus far. Not this time. I am going to follow the recipe. Promise.
I might substitute.
My deal with pears is that I don’t like them. =) I will most likely substitute apples in mine. You know, because we don’t have enough apple recipes this month. =P
What’s wrong with pears, ladies?
i love baked pears! i can’t quite picture how this recipe is going to come out though…very interested to make it.
I couldn’t picture it either – which is one of the reasons why I chose it!
Nothing is wrong with pears!! I love them. My mom makes the best pear pie..sprinkle some cinnamon and sugar on it and ..Oh my goodness!!
I will be using pears!!!
I love pears–they just don’t seem to ripen when I want to use them?? Or I buy a bag and they all ripen at different times. What kind of pears will you use?
I seriously think the pears out of a can are just fine…that’s what Im using!!
I love pears! But I would be okay with apples too. :)
I love pears but the custard… not so much. WOuld cutting it out completely destroy the concept of this dessert? Suggestions?
I wanted more custard in mine, but there wasn’t enough room! As a result, it wasn’t that noticeable. Maybe you could do half a recipe of the custard? Or just the fruit and sugar, maybe moistening the apricots?
This wasn’t as custard-y as I thought it might be.
Pears have a funny grainy texture…
Or they are too soft and moooshy.
Hm. But I might just stick to the recipe as is, because I feel obligated to give it a shot.
I feel the same way about that grainy texture (potatoes too), but I love the flavour of pears, so am getting over it!
It’s been too long since we’ve had to make Dorie’s flaky pie crust dough!
I’m running short on time and I’m thinking of subbing puff pastry for the pie crust. I think I’ll have to weight it (maybe with another sheet pan) so the folded over part doesn’t puff too much. Any thoughts?
Puff pastry sounds perfect for this, Leslie. I don’t know if it would be too sticky for this, but maybe you could try the sweet tart-dough method of pressing it into the pan, chilling it, and using foil & beans or rice?
….I’ll have to reread the recipe. But that’s a brilliant idea. Puff pastry is so, so good. :~)
Mine didn’t come to the top of the springform (but I did use a 9″ pan), so not sure a sheet pan on top would help. I think the puffy pastry on top would be gorgeous, perhaps just make sure it touches the filling when you put it in the oven?
Raisins and apricots…
Anyone using substitutes for them???
I love apricots, but I keep thinking about how delicious dried cherries would be with pears too! I’m sure any dried fruit would be fine!
I’m thinking about skipping them and adding almonds instead of the walnuts
I used figs.
I’m going to use dried cranberries. I’m using apples instead of pears. No nuts here, either.
I used very hard pears and they cooked up to a nice consistency, not mushy. Anyone know (for next time) how to stop the custard from turning grey overnight?
I made a cherry torte and a pear torte..I really screwed up my crust..Got in a hurry.
In a hotel this week…no kitchen. I look forward to checking out everyones versions of this “pear” torte. YUM!
I love the pears in the french almond tart, but I used apples in one and peaches in the other when I made this (added berries of course!)
I would recommend brushing the crust with egg wash so it’s pretty! Mine didn’t brown enough with the covering and everything, but it tasted great.
Thanks for the egg wash tip – if I remember, I think I’ll do that.
Would someone mind sending me a pic of how this thing is supposed to look? I plan on making it today, but cannot picture it at all. And that worries me.
Just put a photo on FB. It’s just out of the oven. If you want other views, let me know.
I haven’t made mine yet either, but I’m picturing something similiar to a fruit crostata:
There’s something very old-fashioned about these…nuts and raisins very grandma/rugelach-esque. It’s not a really pretty one, but it tastes good. I made a weird error in my recipe halving and used a whole crust and a full sized pan for half the filling recipe, so I imagine mine looks a bit drier than some.
My crust is collapsing into the batter… :~0
Everything turned out okay. Just be sure to really leave a lot of space between the custard and the top of the crust. As usual, I overanalyed the instructions until I confused myself. :)
I dont like pears either, but I made this last night and it was delicious!! Mine looked more like a high crusted pie
So did mine! The “foldover” got lost in the filling when it baked.
This was hard to visualize. I am not sure if I did it right. It smells wonderful and looks okay. We will taste it after it cools. I used toasted slivered almonds. For once, my pears were just the perfect ripeness.
I made the dough this morning and will make it this afternoon! Can’t wait. This is the first time I’ve made Dorie’s pie crust.
I wasn’t going to make this one but I think I might 1/2 or even 1/4 the recipe if I can since I’ll be the only one eating this. Yum for pears!
I made a half recipe in two 4.5-inch springform pans (one pear and one apple), and it fit perfectly.
I usually do not comment, but I browsed some of the remarks here Maison Atlanta Blog » Tmas two nights before Christmas. I actually do have 2 questions for you if it’s okay. Could it be just me or do a few of the responses look as if they are written by brain dead visitors? And, if you are writing at other online sites, I would like to follow you. Could you make a list of every one of all your social community sites like your linkedin profile, Facebook page or twitter feed?
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