Tuesdays with Dorie: Rosy Poached Pear and Pistachio Tart

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I still have a sugar hangover from Thanksgiving. But it’s Tuesday again and I can’t resist joining in the fun.

This week’s selection is a beautiful pear tart garnished with caramelized pistachios and finished off with a red wine and honey sauce. Here are some quick observations:

This is a time-intensive project. Don’t wait to begin 30 minutes before Aunt Rosie is expected for dinner.

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No metal cooking vessels or stove tops were used or dirtied in the making of this tart. A 2-quart batter bowl (washed and re-used multiple times) and a microwave oven were the heroes of this production. From cooking the pistachio cream to caramelizing the nuts, to poaching the pears and cooking down the poaching liquid–I did it all in the microwave. (My idea–not from Dorie’s book.)

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The honey-sweetened red wine syrup is the highlight of the show making all the other players look and taste better.

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Shelf-life is short. Dorie said so herself.

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Caramelized pistachios are addicting. I’ll be making them for my next party. Takes all of 5 minutes to make in the microwave. Works with other nuts too.

They are also good on top of my homemade Greek yogurt to which I added some leftover red wine and honey sauce.

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Go to www.illeatyou.com to get this special holiday worthy recipe or buy Dorie’s cookbook, Baking.

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Margaret December 5, 2009 at 12:07 am

HHUUMMMM!!!!! Yogurt with wine. Interesting.

Tart is beautiful

Jules December 3, 2009 at 10:47 pm

This is just gorgeous! I skipped it, and now I’m starting to think I’m sorry.

miss kate December 2, 2009 at 5:46 pm

Yours is so delicate and pretty! I’m curious to know how one makes pastry cream in the microwave. And I was trying to think of ways to use the nuts and sauce–I was thinking ice cream, but greek yogurt would be even better!

steph (whisk/spoon) December 2, 2009 at 3:20 pm

you made most of that in the microwave–whoa! looks great!

Margot December 1, 2009 at 11:00 pm

Your tart looks amazing, glad you joined the fun! I can’t believe how well things worked out in the microwave, very impressive. The pistachios were my favorite part, so delicious. I tend to use leftover TWD ingredients for my yogurt too!

Susan December 1, 2009 at 10:47 pm

Your photos of the tart are beautiful! I passed on this one. No pears and not pistachio nuts. Made Dorie’s blueberry pie instead. I will make the tart another time.

Katrina December 1, 2009 at 10:11 pm

I’m going to have to try those caramelized nuts! Your part looks fabulous and I can’t believe you did most of it in the microwave! Your tart crust looks perfect, too.

Cakelaw December 1, 2009 at 3:55 pm

Wasn’t this tart a pearler? Lots of work, but really, really good – the reward for all the work. Yours looks gorgeous.

Mimi December 1, 2009 at 3:01 pm

Your tart looks beautiful. I totally agree with you about the red wine syrup, it’s not really optional.
Mimi

Jill December 1, 2009 at 2:55 pm

It looks great! I loved the caramelized nuts too! I’d like to know how you did them in the microwave. I think I’ll be making more of these and the microwave sounds like a great way to do it.

Michelle December 1, 2009 at 2:44 pm

Im happy you liked it, it looks very pretty and Im sure it tasted good! I was on a big sugar high from TG and frankly tired of baking and having sweets in the house. I had to pass on this one. Im bookmarking for the future, it looks so good!

Nina December 1, 2009 at 10:07 am

Stunning. Beautiful tart. Wow–good use of the microwave–esp for carmelizing nuts–cant wait to try that!

Mary Ann December 1, 2009 at 8:20 am

Your tart looks great. You gave a bunch a great tips!

pamela December 1, 2009 at 7:31 am

It looks so lovely. Your pictures are so pretty. I skipped out this week. I think my holiday sugar hangover got the better of me. 😉

amanda December 1, 2009 at 6:51 am

It looks fabulous!

I love that whisk 🙂

I had to pass this week, posted Nutella Peanut Butter Cookies instead that I made a few weeks ago. The holiday put me way behind, just never had time! ;-/

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