Galleygirl's pear tart
I finally made this last night. The cake/tart was a hit at an office party we brought it to this morning. The taste and texture is basically of a rich buttery pound cake with pears embedded as jewels of flavor.
I didn't have a springform pan, so I just used a 8-inch non-stick cake pan. After cooling and running a skewer around the side to loosen, I turned it upside down onto a sheet of aluminum foil and whacked the bottom of the pan. It slid out entirely in one piece except for one nickel sized spot that stuck. No problem, since I then flipped it over again, by sliding the foil onto another plate, and then flipped the whole thing onto my serving tray - the top of the tart still looked perfect.
I also made the pear tart over the weekend. It was delicious! My springform pan was too big so I just used an 8-inch cake pan and it came out beautifully. I added a bit of almond extract along with the vanilla and it gave it a wonderful subtle flavor. It was even better for breakfast the next morning!
A lot has been posted about this recipe, and deservedly so. It was so easy, even for a first time baker. I made it again last night, and this time i scattered some raisins and also added a pinch of cinnamon to the dough. It came out wonderfully perfect, served with a dollop of cream.