Tuesday, December 1, 2009

Fruit Tart

This week's choice of Rosy Poached Pear and Pistachio Tart was chosen by
Lauren of "I'll Eat You"

As you can see, I veered away from the pack and decided to make a basic fruit tart without the added pistachios (not in my budget). And using leftover fruit from a weekend catering event. I don't think the kids would have enjoyed the wine poached pears as much as I would have.

This particular dessert is popular around the holidays here in New England. Probably because of the Italian influence.Check Spelling The Italians are famous for their pastry cream. Some people find it hard to make , but I have found a trick to making the perfect cream. I use a strainer when adding back in my tempered egg mixture and continuously whip. This allows for a very smooth consistency. You can find the recipe here on Lauren's site or in Dorie's book.

Even though I didn't follow the recipe to the tee......
We give the 5 glasses of milk,
for utter goodness!

2 Others Say::

Susan said...

Your tart is so pretty. I skipped this recipe, but did use a Dorie recipe...Double crusted blueberry pie is what I made.

Unknown said...

Your tart looks STUNNING! Beautiful job! I would take a fresh fruit tart like that anyday!