Tartalizing

For Christmas I received a great gift that keeps giving for 8 months; my boss and his wife give us Harry and David Fruit-of-the-Month. It is a fabulous gift and I really look forward to all the great, perfectly ripe, and delicious fruits each month.

Apparently the Royal Riviera Pears are fabulous this year, because Harry and David sent them in December with apples, in January with apples, and 'upgraded' us AGAIN in February with more pears! Pears are good... not 3 months in a row good. I have had so many pears I've been forced to find more exciting things to do with them. Thus, the Pear and Almond Tart.

I found the recipe by doing a google search, and comparing several different Pear Tart recipes. I liked the way this one was written, not too simple or plain, also not too difficult. I prepared everything as instructed, except I used a little less water and sugar for the pears because the pears I had were already so juicy and ripe. The recipe I used was from Epicurious.com. http://www.epicurious.com/recipes/food/views/Pear-and-Almond-Tart-231612 . Here is the link.

I thought they turned out really well. They tasted very "French Patisserie" to me. Perfectly buttery and so tasty. I like the almond flavor w/ the pear. The crust was so delish. I will make these again for sure.