Well I only just got to this recipe this week with a big assist from Scott. We’re always busy in the fall here. With perfect Phoenix weather and changing leaves up north there’s lots to do.The tart really relies on good tasting fruit. We found some pretty good pears, they could have been a tad riper but the end product tasted pretty good.Most of the work for this was in peeling the pears. Scott’s also been working on his rolling pin skills and made the tart crust with minimal instruction. The almond topping was very unusual for me. I would have never thought that a simple mix of almonds, egg white and powdered sugar would end up being such a delectable topping.Sadly our pan was super hot and the liquid wouldn’t catch fire. Secretly I was pretty relieved but I think Scott was a little disappointed. I kind of had my doubts at this stage. The topping is what I would consider less than appetizing at this point.Luckily everything came out beautifully toasted.
This tart was simple and tasty. If we make this again I’d love to play around with different fall tastes and maybe slicing the pears or other fruit to get different textures. I also love that this is pretty simple to make but ends up looking pretty impressive. I feel very lucky to have had Scott’s help to get this done so we could share a tasty treat together.