Buoyed by the recent success of a homemade pie crust, I decided to make a pear tart Bourdaloue yesterday. I had some pears that needed to be et or cooked, and I chose the latter. Yesterday afternoon I poached the pears in a mixture of fresh lemon juice, water and half a fresh vanilla bean. (Talk about something that smells good.) They had to marinate overnight, so today I made the almond cream. That teeny weeny step alone created all those dishes you see here. Once the rest of my butter softens (always read the entire recipe before you start, ahem) I'll make the pate brisée.
And then maybe I'll pull up the carpet and lay down some wood floors, polish all the silver and give myself a pedicure. Ha. Ha. Ha.
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