This recipe marks a year of blogging. It has been an amazing ride.
For my readers that were around last year, remember that Feta Caramelized Onion Tart Recipe for my friends potluck party? Click HERE for a refresher or if you would like the recipe.
Well this year I was asked to help out again. I guess they liked my tart, which makes me happy, so of course, I said yes. My mind spun around a little bit trying to find a suitable recipe to follow after the savory tart winner last year. I wanted to switch things up and go sweet, honing in on two recipes. The question was which one to prepare; a Pear Torte Recipe or Tiramisu. Both are great recipes I was torn. So… I choose to make both.
First let’s start with the Pear Torte recipe and I’ll then give you the linkage to The Modchik’s Tiramisu below. Yes, it’s worth the wait.
First lets get some cold cold cold unsalted butter cut up.
Dice it up into cubes and
blend it together with your flour, ice cold Crisco shortening, sugar and salt until it resembles a lot of flour with lumps in it.
Next have a glass of ice water ready. Add a tablespoon of water, and then another, until the flour mixture comes together. It took 2 tablespoons today. The water ratio will vary based on how dry your environment is.
Once the dough has come together, wrap it in plastic wrap and put it to rest in the refrigerator for an hour.
Fast forward an hour. The dough is ready to play with. Place it on a well floured surface and begin rolling it flat.
Good job. I tend to reach for the pan I’m using and set in on top of the dough to make sure the dough fits the pan. When I know the dough is the proper size, I wrap it around the rolling pin to transfer it to it’s baking dish.
Very good. Now fold the edges and smash them against the edge of the pan like so.
When you are done you want your torte dough to resemble the photo on the left. Next place some pie weights as shown above or put down a sheet of foil and add some rice or beans to the top to weigh down the middle of the torte. You are doing this so the middle doesn’t puff up during baking. Put your pan in a 400 degree oven and let it bake for 10-12 minutes. While it is baking let’s prepare the filling.
Combine your sugar, eggs, flour and salt. Beat this together until it is pale in color and thick.
Next add your melted unsalted butter into the egg mixture and then your vanilla.
Set this mixture aside and pull your pie crust out of the oven. And turn your oven DOWN to 350 degrees. Let your crust cool while you prepare your pears.
I tend to like baking with Red d’Anjou Pears. Ripe but firm. Their consistency holds up to heat well and I like their flavor. Before you peel them, have a bowl of water with lemon juice ready.
Place your peeled pear in your bowl of lemon water while you work. This way the pears will not oxidize, turn brown, during the process. Next cut each pear in half and
then core them. I used a melon baller, but a paring knife also works. Use the melon baller to cut around the center core with a circular motion. Remove the core and the interior stem. Also be sure to remove the blossom end.
Next, score the pears by making thin vertical cuts through only the top third of each pear. This allows you to fan out the pears in the baking dish easier.
Grab your crust and get decorative.
Time for that egg mixture. Pour it on top, smooth it out and pop it in the lower third of your oven for 50-60 minutes.
DONE….. That’s right, come to momma my lovely pear torte.
It is best served slightly warm and with a little sorbet on the side. I choose Raspberry Sorbet, Haagan Dazs.
- For the Pastry
- 1¼ cups all purpose flour
- 6 Tablespoons cold unsalted Butter
- 2 tablespoons cold vegetable shortening
- ⅛ teaspoon salt
- ½ teaspoon sugar
- 3 tablespoons ice water
- For the Filling
- Juice of 1 lemon
- 4-6 ripe pears, peeled, cored and halved
- ¾ cup sugar
- 2 large eggs
- ½ cup all purpose flour
- ¼ teaspoon salt
- ½ cup melted unsalted butter
- 1 teaspoon vanilla
- In a bowl or food processor, mix the flour, butter, shortening, salt and sugar until the mixture resembles coarse flour. Add the sold water. 1 tablespoon at a time, and mix until dough comes together. Chill the dough for one hour
- Preheat the oven to 400 degrees. Roll out the dough on a well floured surface. Place the dough in an 11 inch spring form pan with a removable bottom. Line the bottom of the pastry with pie weighs or aluminum foil filled with bean or raw rice on top. Bake in the lower third of the oven for 10-15 minutes or until lightly golden. Remove and cool.
- Reduce the oven temp to 350 degrees. Mix lemon juice with enough water to cover the pears. In a mixing bowl, combine sugar, eggs, flour, and salt, beating until pale yellow and thick. Beat the melted butter in to the sugar mixture and then the vanilla. Set aside. Drain the pear halves. Score the pears by making thin vertical cuts through only the top third of each half. This ensures even cooking and five the torte a decorative appearance. Arrange the pears in the pastry shell. Pout the egg mixture over the pears. Baker for 50-60 minutes in the lower third of the oven. This torte is best served slightly warm.
Wow! you made it all the way down here. You are all sorts of awesome! I can sense two things; your a baker and you love sweets. So this extra tip and recipe is what you have been waiting for!
The Tiramisu recipe from the Modchik can be foundHERE. Be sure to use Bonomi Lady Fingers. Here in Orange County California, you can find them at Claro’s. (Google it) They are heavier and more dense than the ones you find in your local mega mart. The cookie needs to hold up after being dipped in espresso, the light fluffy Lady Fingers will fall apart on you.
I added some extra chocolate curls that people were asking where to buy. Well I didn’t buy them. Here is the trick, take your chocolate bar, I used a Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar
and simply shave off pieces with your vegetable peeler. Instant pretty chocolate curls.
Have a second helping of dessert friends. Enjoy your weekend.