Pear tart 🍐 🥧

It's pear season again! I remembered pears were so rare to see in my childhood back in Taiwan. They were such precious fruits to appear on our dining table. 

We had our first pear tart from the famous bakery Tatte in Boston, and we fell in love with it. I made a large pear tart from scratch for Alex's birthday earlier this year! There were quite a few parts of preparing, but it was fun!

First, I poached the pear with sugar, some spice and white wine a day before to infuse and enrich the flavor thoroughly. Next, I prepared the shortcrust pastry, made sure they were well-chilled, and then blind-baked before use. Inside the tart, it's filled up with one of my favorite dessert components, which is the frangipane. Frangipane is some kind of soft and spreadable almond-flavored custard-like filling that is widely used in pastries. 

Lastly, the soft poached tarts are thinly sliced and placed on the tart before entering the oven. It wouldn't take long for the delicious blossoms to fill the room, and you could also see the frangipane start to rise as it started being baked from the oven window!

And yes, Alex was not five years old. I should have only put one candle... I can't wait to bake another one sometime again! Yummy 😋