I think the pie I make the most often is the classic tarte aux pommes. It's relatively easy and I enjoy it. For this year's birthday dessert, however, I did something different: an almond and pear tart. Or maybe it's a cake. In French, it's an amandine aux poires. The batter is made with ground almonds, a little flour, eggs, sugar, a splash of pear brandy, and canned pear halves, all baked in a standard pie crust. A delight!
Tarte amandine au poires.
The weather people say our low temperatures will be dropping over the next few days with snow (!) possible on overnight on Christmas Eve. A white Christmas? We shall see!
The tart looks and sounds exquisite! I hope you do have a white Christmas. So far, we’ve had a wet one.
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