This week’s Tuesdays With Dorie selection is Fold-Over Pear Torte. There is not a picture of this recipe in the book and for some reason when I saw the name, I assumed, probably because of the word “fold,” that it would be some sort of turnover. It’s actually more like a pie with a tall crust, as it’s baked in a springform pan. I made a half recipe in two 4.5-inch pans and managed to roll one crust a bit bigger, so one torte had more crust folded over. I made one with pear and one with apple, and so far have only tried the apple one. Funnily enough, before it was officially pear season, we were given large quantities of pears by relatives on two separate occasions, but I actually had to buy one for this recipe. I used dried cranberries for the dried fruit component because I didn’t feel like cutting up apricots (lazy baker).
Josh and I spend a lot of time together, but we do have various separate interests and hobbies. I am not interested in sports much at all, and Josh is an enthusiastic fan of baseball and football (and tennis and basketball when he is betting with his friends). He is very happy that the Giants are actually in the baseball playoffs this year, though it has made for some tense sports-watching. I made this recipe on Sunday afternoon while Josh was watching a very close Giants game and there was a lot of shouting coming from the living room. At some point he came into the kitchen and saw a bottle of rum on the counter, for the small amount in the torte, and said he felt like he could use a shot to calm his nerves. Luckily they won, and again last night.
Okay, back to the torte. This is one of those recipes that I would categorize as “surprisingly good,” mainly because I had no idea what to expect, and it was a splendid dessert. It was so well proportioned: buttery flaky crust, a delightfully light custard, and sweet fruit – so nice! We rated this recipe an 8 for Deliciousness and I gave it a 4 for Effort, for an EDR of 2. Many thanks to the lovely Cakelaw of Laws of the Kitchen for a fantastic selection. You can find the recipe here on her site, along with lots of other great treats and epicurean adventures. I’m also looking forward to seeing how the other bakers’ tortes turned out.
9 comments:
I love how you made yours in two smaller springforms. How cute!
These are adorable, and such lovely flavour combinations! Thanks for baking along with me.
I think "surprisingly good" is an apt description! We liked it much more than I thought we would...all the same, those nuts in there are history next time. Yours look so great, I love the little minis!
That looks super cute! I have mini springform pans like that but haven't used them yet. Seeing your torte reminds me of traditional Dutch Apple Pie (meaning apple pie made in the Netherlands, not the Dutch Apple Pie you see here). It too is made in a springform pan, with the sides raised. Yum!
This was surprisingly good! I made two minis too - those little pans come in handy.
Of course I love your little minis and your flavor combinations. We enjoyed this torte too.
Mimi
It looks good to me, even though I didn't bake this one. And I love the minis!
Both look delicious. I bet the pear was good too.
I baked these in my mini pans too, and I think the "fold-over" instruction was particularly tricky with the minis. I definitely would have enjoyed a picture in the book as a guide. I liked this one too, though I mostly ate the fruit and crust and left my custard, which I've never been much of a fan of.
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