Tuesday, January 6, 2009

TWD: French Pear Tart..turned Raspberry Almond Cream

almondcream

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.

almondcream (2)

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!
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25 comments:

  1. CathyJanuary 6, 2009 at 10:34 AM

    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!

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  2. DanielleJanuary 6, 2009 at 10:52 AM

    Great idea, you still get the pear goodness with half the calories!

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  3. vibiJanuary 6, 2009 at 1:33 PM

    Hummm... 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!
    Wonderful, Steph!

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  4. Snooky doodleJanuary 6, 2009 at 2:41 PM

    what a nice idea :) this looks so nice looks creamy yummy

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  5. LizNoVeggieGirlJanuary 6, 2009 at 2:51 PM

    I LOVE, LOVE, LOVE your take on this week's TWD - stellar as always, Steph!! :-)

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  6. Mary AnnJanuary 6, 2009 at 3:17 PM

    This sounds and looks sooo good. I love what you did with the recipe! Yummy!

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  7. What's for Supper?January 6, 2009 at 3:41 PM

    I am a sucker for raspberries. Yours looks yum!

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  8. Cooking for Comfort by JenniferJanuary 6, 2009 at 3:54 PM

    What a wonderful combination! That almond cream alone was awesome!

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  9. Nancy/n.o.eJanuary 6, 2009 at 5:07 PM

    Honestly, 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.
    Nancy

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  10. MartheJanuary 6, 2009 at 5:28 PM

    Raspberry and almond cream... Sounds like a great combo!

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  11. HayleyJanuary 6, 2009 at 6:10 PM

    This looks gorgeous, and I love the pink that the raspberries provided.

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  12. AnonymousJanuary 6, 2009 at 7:33 PM

    Raspberries and almond cream sound great. They look pretty too.

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  13. AudreyJanuary 6, 2009 at 8:38 PM

    What 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.

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  14. CBJanuary 6, 2009 at 9:07 PM

    You 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.
    Clara @ iheartfood4thought

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  15. farahJanuary 7, 2009 at 4:34 AM

    What a great idea, very creative! It looks absolutely delicious :-)

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  16. PamelaJanuary 7, 2009 at 8:16 AM

    Great 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.

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  17. silverrockJanuary 7, 2009 at 11:21 AM

    That looks beautiful, I love almond anything... if my sis wasn't allergic to nuts I'd probably make it all the time :)

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  18. PearlJanuary 7, 2009 at 3:58 PM

    what a fantastic idea! it looks so pretty, too!

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  19. LucyJanuary 7, 2009 at 4:21 PM

    It looks and sounds gorgeous! And I love your ramekins - they are very elegant :D x

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  20. LindaJanuary 7, 2009 at 8:52 PM

    I have one word for this ... YUM!!! plus, perfect portion control. Great job Steph!

    Linda
    www.tendercrumb.blogspot.com

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  21. eatme_deliciousJanuary 7, 2009 at 9:19 PM

    I love your modification of this recipe! It looks gorgeous.

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  22. AbbyJanuary 8, 2009 at 5:19 AM

    an award is waiting for you! just visit my blog to see it ;)

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  23. Katherine Roberts AucoinJanuary 8, 2009 at 12:33 PM

    Your tart came pout gorgeous. I like to change things up a bit too.

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  24. AmyRuthJanuary 8, 2009 at 5:49 PM

    Ah 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.
    Really pretty photos and raspberry background. *
    AmyRuth

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  25. DeeJanuary 9, 2009 at 1:44 AM

    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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