puffed poached pear tart

Just a handful of recipes left, and I’ll have baked every single dessert in the Dorie Greenspan’s Baking: From my Home to Yours!

Or at least I’ll have baked something vaguely resembling Dorie’s recipes. These stragglers at the end call for unseasonal unavailable ingredients, so I’ve had to make some significant substitutions. I was actually surprised to find that the plums I needed for this recipe weren’t available at all at my store, not even tasteless rockhard specimens shipped in from another continent.

But when I saw that the plums in the original recipe are poached in wine, I immediately thought of pears. I exchanged the red wine for white and the prunes for dried apples. Raisins might have been a better choice for the dried fruit, because the whole thing ended up looking pale and plain. But it was nothing that a dusting of powdered sugar couldn’t solve, and anyway, after a bite of the buttery flaky crust and sweet winey pears, I wasn’t at all concerned about whether this delicious dessert was a little on the monochrome side.

Julie chose the Puffed Double Plum Tart for Tuesdays with Dorie. I replaced the prunes with dried apples and the fresh plums with pears. I poached the two in a mixture of 1 cup white wine, 1 cup water, and ⅔ cup sugar for about 20 minutes, then arranged them on top of the puff pastry and baked according to the recipe.

One year ago: Apple Coconut Family Cake
Two years ago: Sablés
Three years ago: Buttery Jam Cookies