Did you hear? This Tuesday with Dorie is really with Dorie?! Yeah. I know. Too cool. This week’s amazingly terrific recipe choice is by none other than Dorie Greenspan herself. A moment please. I’m feeling a little overwhelmed…
OK. On with the show. So, Dorie chose the French Pear Tart as the first recipe for 2009. I was super excited because I have had that one bookmarked ever since I got the book. I was curious what it would be like since I have never (A) seen anything like the recipe described and (B) ever since I made the Almond Cream recipe (when I made my Rugelach
) I have been having insane cravings to make it again. It really is one of the most heavenly creations I’ve ever tasted.
My only nod to New Year’s Resolutions this year is to enjoy life and the things I want to, but to be smart and enjoy in moderation. That, for the most part, is what I do anyway. I know it looks like I eat nothing but dessert here in the notoriously sweet-ridden PheMOMenal kitchen, but really, we eat food. Seriously. Don’t laugh. I’m serious. (I heard that).
So. What is my point? This tart could break me. That is my point. I halved the recipe and it is a good thing. Otherwise, I would probably have eaten the entire 9-inch tart all by myself.
I’m going to tell you a little known and ridiculous fact about myself. My Senior year in High School (yes, that long ago) when the votes came in for Senior class titles – you know – best smile, best legs, most likely to end up in prison – and no, I’m not kidding, that was a real category – there was a vote for Most Likely to be a Used Car Salesman. Yeah. So. Ummm…
One of my best friends and I won. We were so proud. We went down into the depths of the costume area for the Drama Department at our school and raided for the best – well, worst – car salesman outfits we could find – the plaid pants, the yellow jacket, the 70’s style collars and a old fedora – it was good. If I could only find that yearbook, I swear I would share the picture. It was classic.
The theory behind the voting, or so I was told, went something like this. They voted for the two people who it seemed could talk their way into or out of any situation. When they put it like that, I have to admit, I deserved it. I spent most of my Senior year breaking the rules, getting away with everything and never getting into any trouble for it. Think Ferris Bueller
, only friends with all the teachers and administrators instead of the principal chasing after me. It was awesome. I still got good grades and didn’t get into real trouble, but I also pretty much just did what I wanted all the time. It was a great year.
Anyway. By now, you have to asking yourselves what on earth this has to do with a French Pear Tart, blogging about food, and why you and I are both here.
Here at PheMOMenon, I like to talk myself into and out of things still – all the time. If I really want something, I will work a way around to it to try to talk myself into it or out of it. This causes a lot of over-thinking of things, but it keeps life interesting as well.
To make my reviews of things a little more interesting, I am committing myself to a little segment I have decided to call SSSS. Pronounced sss of course, the fourth ‘s’ is silent – probably as in the crickets chirping at how funny I think I am, when I’m not – ok. Just kidding. Really it is Sugar, Snark and Spice. So, what does that mean, you ask?
The Sugar: What I have that is nice to say about something.
The Snark: Mmmm… maybe not so nice, or maybe it is just the part where I share my abilities outlined above to show you how I can pretty much justify almost anything.
The Spice: What I really think. Sometimes a little spice is good, sometimes not so much. It could go either way. Oh the suspense!!
This section will be highlighted at the top of every post, under my favorite photo of the item in question. Well, except this time, when it is going to end up right…. about…. here….
The Sugar: I’ve already said how much I love the Almond Cream. I still do. There is just something insanely good about it. The crust is like a tender, sweet cookie, so what’s not to love there.
The Snark: So. Here’s the thing. Is there great quantities of sugar and butter involved. Yes. Of course, silly. But, there is also fruit and fruit is good for you. I don’t eat enough fruit. If I make this and eat fruit that has to be a good thing, right? Right. Plus, add on to that the fact that almonds are a superfood (I think – either way, that’s my story and I’m sticking to it) and this is practically begging to be eaten at least once a week.
The Spice: Nothing bad to say about it, so you have to know that, even though I wasn’t actually sure I was going to like the pears, I went with it anyway. I did make two small 5-inch tarts instead of one huge one (dang it!) and that is how I went for the moderation. Another keeper!