With walnut in the crust and the filling, the only flavor more apparent in this tart is pear.
What to buy: Any pear eau de vie can be used to macerate the pears, but we liked Clear Creek Distillery’s pear brandy for its natural and fruity Williams (Bartlett) pear flavor.
Game plan: We prefer the snappiness that baking on a baking sheet gives to the crust, but if you prefer a softer crust, bake directly on the oven rack.
The dough for the crust can be made up to 2 days ahead. Keep it refrigerated, then proceed from step 4. The filling can be made up to 2 days ahead; keep it chilled. And the tart can be made up to 8 hours ahead; let it stand at room temperature.
This recipe was featured as part of our Thanksgiving for Six menu.
For the filling:
For the pears:
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...