Daily Question About gallerygirl Pear Tart
- Marty L.
Just how ripe must the pears be? I've had my pears sitting out for a week, and they're finally a bit pliant to the touch [is that redundant?], but still at least two or three days away from that "just about to turn brown and mushy" stage. May I begin, or should I wait even longer?
I don't eat pears. I don't know when they are ripe. So, I waited a couple of days. They were a pretty red color but I thought they were hard.
I cut into one and it was very juicy.
One of the notes said to jam in as many pieces as I could. I have very large pears and I jammed in three. That was too many.
But the tart turned out awesome.
I like cooked pears.
I made it a second time with two pears and the tart was still stuffed with pears. And it still turned out awesome.
I don't think you can go wrong with the recipe.
re: Kim D
"I don't think you can go wrong with the recipe."
--well, I did. But I'm sure I screwed it up. It ended up being really, really buttery. Is it supposed to be buttery? Am I supposed to like it buttery? I didn't have jumbo eggs so I just used the ordinary ones I have. I think they were medium. Maybe this was the culprit, as I'm fairly confident I measured everything else right. But only fairly... early senility, you know...
Also, how are you supposed to store it once cooked? I kept it in it's original cooking implement and put a bit of cling film over. The next day it was too soggy for my liking--lost quite a bit of bite, and not pleasantly so. I know you're supposed to cool cakes on a rack but I never bother and its normally okay, but this may have been adversely affected.
Made it for the first time a few nights ago. Yes, jumbo eggs probably would have been better. I also wonder if you didn't cream the butter and sugar for long enough. I used my stand mixer and let it go for a while til it was fluffy and pale yellow. The cake wasn't too buttery, but...
Well, I may be the first person to confess that I wasn't that crazy about the pear tart (hold your pear-stoning, please). Smelled wonderful while baking, looked lovely when done, but taste and texture didn't WOW me. I found myself wanting a couple more subtle elements to make it interesting: hint of powdered ginger, maybe nutmeg, maybe some chopped walnuts under the pears for some textural contrast.
Where I might be to blame: Pears were ripe, maybe too ripe. In my quest to maximize their juiciness, I think I let them ripen too long. Probably made the cake too mushy. Also, I may have let it bake for a tad too long. Checked on it at 40 min.--top was golden but bit too wet so let it go for another few min. When I unmolded it, the sides and bottom were too dark, just shy of being burnt. The natural sugar in the pears def. contributed to this.
My personal conclusions: This has the potential to be a good cake. It was very easy to make and is worthy of serving guests. Batter reminded me of clafoutis (which is more runny w/ addition of cream) or my coffee cake (which is less dense and has sour cream). I actually prefer clafoutis to this cake since I like the additional body and flavor that cream lends. I'm sure I'll make it again w/ my own personal tweaks. Served it w/ ginger gelato--tasty but overpowering. Next time it will be vanilla ice cream or whipped cream.
As far as storage: I left mine on the counter covered in plastic wrap overnight and through next day, then moved it to the fridge. I actually think it tastes best a little warm on the first day, esp. if you underbake it. I'm sure most people finish it more quickly though...
My impression of it is that it supposed to be buttery- someone compared it to a poundcake in a much earlier posting.
I made a mistake as well- one of the tarts I made was too undercooked. Make sure if you are using juicy pears that you don't confuse it's being severely undercooked with just overly juicy as I did - wait for the cake to rise in the center.