This week’s Tuesdays With Dorie recipe for Fold-Over Pear Torte was a bit of a mystery to me. Even after reading through the recipe, I had no idea what this recipe would look like or taste like.
As the torte starts with Dorie Greenspan’s fool-proof pie dough recipe and is layered with fruit and nuts, I first thought that it would be similar to a fruit crostada. So, why did I to line the pastry dough in a springform pan?
My original assumptions went out the window once the vanilla and rum scented custard is poured into the pan. Now, I know how essential it is to use a springform pan to support the sides of the torte:
As the pie baked, the custard set and browned along with the crust. My torte took a bit longer (15 minutes) more that the 60-70 minutes detailed in the recipe, and the longer time in the oven browned the custard portion a bit too much.
I would have liked to leave you with the above as a final image of this torte. After slicing through the torte, I wasn’t too thrilled by the way the filling looked:
The pears took on a grey-ish hue, and I think it was the combination of the fruit being sliced thinly (as my pears were not very ripe) and having it sit for a few hours in the fridge before it was put into use.
Don’t judge a book by its cover, as torte was quite tasty. I really enjoyed the fruit filling, and the vanilla and rum scented custard was a delicious surprise.
I’m definitely going to try making this torte again sometime soon, and hopefully next time it will look as good as it tastes. For the complete recipe, head on over to Laws of the Kitchen. To see what a proper torte should look like, make sure to peruse the TWD blogroll.