Yield: Yields one 9-inch tart.
Servings: eight to twelve.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Made this for the first time yesterday - November 3, 2017. Absolutely excellent! Probably would serve it with some vanilla ice cream or whipped cream the next time I make it but was easily eaten all on its own! It's the perfect combination of somewhat tart and somewhat sweet.
The crust and filling were excellent. The topping is a bit too sweet for my liking, and remained a bit soggy after baking. I'm looking for a different topping if anyone has suggestions.
I am not fond of walnuts so I used an almond short crust and streusel.I used bartlet pears in season in Sept. and fresh cranberries and I always use a bit less sugar. It was absolutely delicious with good quality vanilla ice cream and I will make it again.
This was excellent. I used an 11 inch tart pan since that is what I had on hand. Made recipe as written and it worked beautifully. Had to make a day ahead since I work and it was just fine kept at room temp. Very festive in appearance for Christmas eve and delicious. Would work well with sweetened creme fraiche or ice cream but was wonderful on its own. Yay!!!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?