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.
ReplyDeleteHave you thought about writing a French Cook Book, for mere mortals?
ReplyDeleteBeautiful tart! Wishing you a white Christmas. It will be a warm one here with a cold week to follow.
ReplyDeleteBefore I clicked to open your blog post today, I was thinking about your birthday meal, and imagining an Amandine aux poires, remembering that you often make that for Ken's birthday... then, click, and... voilà! Your tarte!
ReplyDeleteHappy birthday for the other day!
ReplyDeleteI hope it was a good one. The tarte/torte/cake looks divine. Pear and almonds are a match made in heaven, especially with a little snifter of pear brandy in it!