Still suffering from the aftermath of holiday eating, I decided to omit the tart shell and just bake the filling with pears. Baking just the filling in a tart pan without actual tart dough would probably start a fire in the oven and since I don't have a tart pan to begin with, it was my chance to use my brand new ramekins from Christmas! Halving the recipe, I managed to fill 2 ramekins with the almond cream, although after seeing the filling rise up like a cake in the oven, I should have divided the filling among 3 or 4. This mini filling job was perfect in my sort of 'food processor' attachment of my handmixer. I didn't have any canned fruit and I was too lazy to cook fresh ones so I threw in some defrosted raspberries. I was only able to carefully pick out a few whole ones and the rest was mush.
The almond cream was absolutely delicious! I'm so glad Dorie picked this recipe, because it's something that looks sophisticated (maybe not mine..haha), but easy to make.
Thanks to Dorie for choosing this recipe, which can be found on her site and in her book Baking: From my Home to Yours Don't forget to checkout the TWD Blogroll!
I seriously could have eaten the almond cream with a spoon straight from the food processor, so I bet it was wonderful baked by itself with raspberries. Great improvisation!
ReplyDeleteGreat idea, you still get the pear goodness with half the calories!
ReplyDeleteHummm... did you know that next to pear almond cream tart, raspberry was the most baked French classic almond tart? LOL Must have been totally yummy... the pear one was a great success, so now you give me the urge to try the berry version!
ReplyDeleteWonderful, Steph!
what a nice idea :) this looks so nice looks creamy yummy
ReplyDeleteI LOVE, LOVE, LOVE your take on this week's TWD - stellar as always, Steph!! :-)
ReplyDeleteThis sounds and looks sooo good. I love what you did with the recipe! Yummy!
ReplyDeleteI am a sucker for raspberries. Yours looks yum!
ReplyDeleteWhat a wonderful combination! That almond cream alone was awesome!
ReplyDeleteHonestly, I did eat the almond cream with a spoon - I scraped that fp bowl clean both times and nearly licked the blade! Love your version, and love the new ramekins. I'm planning to keep some tart dough in the freezer and this will be a breeze.
ReplyDeleteNancy
Raspberry and almond cream... Sounds like a great combo!
ReplyDeleteThis looks gorgeous, and I love the pink that the raspberries provided.
ReplyDeleteRaspberries and almond cream sound great. They look pretty too.
ReplyDeleteWhat a great idea! I would love to try pears AND raspberries together...and that almond cream was delicious. I never thought of skipping the crust, but I'd love to try it this way.
ReplyDeleteYou used raspberries! Thats awesome. I totally want to try raspberries and I am glad to read your rave review before I went out and bought some. Love the ramekins.
ReplyDeleteClara @ iheartfood4thought
What a great idea, very creative! It looks absolutely delicious :-)
ReplyDeleteGreat jpb, Steph! It looks fabulous as is and I've been reading nothing but rave reviews for this recipe. Everyone is loving the almond cream. I guess I will have to try it soon.
ReplyDeleteThat looks beautiful, I love almond anything... if my sis wasn't allergic to nuts I'd probably make it all the time :)
ReplyDeletewhat a fantastic idea! it looks so pretty, too!
ReplyDeleteIt looks and sounds gorgeous! And I love your ramekins - they are very elegant :D x
ReplyDeleteI have one word for this ... YUM!!! plus, perfect portion control. Great job Steph!
ReplyDeleteLinda
www.tendercrumb.blogspot.com
I love your modification of this recipe! It looks gorgeous.
ReplyDeletean award is waiting for you! just visit my blog to see it ;)
ReplyDeleteYour tart came pout gorgeous. I like to change things up a bit too.
ReplyDeleteAh Steph, I love the flare of your ramekins. Way to think outside the pear can. I love that you chose raspberries and yumm yumm it sounds so flavorful. I will definitely keep that in mind as an alternate.
ReplyDeleteReally pretty photos and raspberry background. *
AmyRuth
I love your ramekins! And I think your crust-less tart looks pretty good actually. Anyway, the filling is always the best bit for me :)
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