Fold-Over Pear Torte (TWD)

October 12, 2010 – Comments (12) alcohol and viagra

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.






12 Responses to Fold-Over Pear Torte (TWD)

  1. I think your torte looks beautiful.

    Mine is rather ugly, but it tastes oh. so. good!

  2. Monica says:

    I have to agree.. burn top or not.. it looks beautiful. I love the first picture of the cream being poured into the baking pan.

  3. Clivia says:

    We were put off by the greying too. But it tasted delicious.

  4. pamela says:

    Glad you enjoyed it. :)

  5. Cakelaw says:

    I think it is the nature of pearsthat they look kinda grey. I think it would be fun to poach them in red wine first – then they’d look like rubies. Your torte looks great – thanks for baking along.

  6. kind of a crazy dessert, but it sure did taste good!

  7. Margaret says:

    Looks just like mine did with the custard mixed in with the fruit. And it was good, wasn’t it.

  8. Jeannette says:

    What an absolutely beautiful torte!

  9. Paula says:

    Love your blog’s new look. Very subtle and sophisticated.

  10. Eliana says:

    Some times the best lookin desserts don’t look all that great. But I can still tell by lookin at this treat that is is super delish.

  11. Brittany says:

    Your torte looks beautiful! We’re glad you liked the pears! Check out our website for tips and tricks to prevent browning and ripen your pears to juicy perfection! You can find us at http://www.usapears.org.

    happy baking!
    your friends at USA Pears

  12. Clivia says:

    What I’m enjoying about your photos is getting a real sense of how sturdy your crusts are. Yet they still turn out flaky. Beautifully done!

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