Trust – I had to have a lot of it to make a tart that calls for canned pears. They’re doctored up with whiskey, though, soaking it up overnight.
The rest of the tart is really simple to make. A sweet pastry for the crust, almond cream for the filling. Oh, and more whiskey in the almond cream.
The result is a really beautiful, delicious tart. It’s not too sweet and just perfect. The entire tart is topped with a glaze made with the pear liquid…. and some more whiskey. The effect isn’t boozy at all, it adds nice vanilla notes to the dish.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Whiskey Pear Tart (Baked Explorations, p. 78)
oooh, your tart looks gorgeous!
Picture perfect, Sheri! I was skeptical about the canned pears, too, but glad they worked well since pears are still so seasonal. We really enjoyed this!
It is amazing how well this tart works with canned pears — the first time I made it, someone was so impressed that she asked me what variety pear I used, and I sheepishly answered, “Del Monte!” Your tart is beautiful!
Looks like yours came out great!
Oh Sheri….I’m sorry I had to miss this week! Your tart is just lovely and I bet it was even more luscious! Beautiful job! : )