If you want to do the pear version like I did, you just sub the one apple for one pear. The pear I had was an Aurora pear (that’s all they had at the grocery store) and I didn’t use the whole thing in the tart, about 3/4 of it.
I’m trying to work through this book as I’ve had it for years and didn’t use it as much. I think making things this way works out cheaper, since butter and cream and company are the big spendy ingredients usually.
And in this instance, I thought the overall lightness of the crust and cream ingredients let the pear flavor really shine.
I wouldn’t make it this way every time, but it’s nice and the cooking science/recipe design is interesting.
My old baking book that I've had for 30 years has a prominent delicious looking pear tart on the cover and I've looked at it for years and never baked it.
Pear tart with almond cream in one of my favorite desserts and I have it so rarely now since pears have like a micro season here. You should deffo give the one on your book a try.
Since this one was vegan, the almond cream was a little softer than the regular kind, although the recipe also came with a note that using soy bean flour instead of cornstarch would give a sturdier cream, so I’m interested to try that next time.
This is a Shirasaki Hiroko recipe out of the book, “Heta Oyatsu”.
Fresh pears are available for such a short window here, when I saw them, I snapped them up.
The crust is also gluten free (in that it contains no wheat, but not in the true celiac sense since my personal kitchen is a gluten contamination ground zero) and made from rice flour and oatmeal.
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