I had a big ol’ fail with this. I prebaked the crust and yet much of the custard seeped into the crust with some ending up on the cookie sheet. Really disappointing. After the tart cooled, I added the remaining poaching liquid on top in hopes of rescuing it. I’m optimistically taking it to Thanksgiving tomorrow. Fortunately, I’m confident in my apple pie.
If anything, I over baked the crust. I inadvertently did a 25 minute pre bake. So maybe that was it? We ate it anyway and it was just okay. If I made it again, I'd go with an almond crust. The hazelnuts, which I bought whole, were a lot of effort to crack and then peel.
Great Minds. This is one of my favorite fall desserts and I plan to make it for Thanksgiving: Pear Quince Tart from Chef Daniel Boulud's Cafe Boulud Cookbook p.170 https://bit.ly/3FVqU6s. BTW, Dorie Greenspan is the co-author.
Gorgeous presentation! I just bought hazelnut flour to make your buckwheat chocolate cookie and wondered if hazelnut flour is a substitute option or is it better to use the whole nuts as described?
I knew Marian, she was the Associated Press Food Editor many, many decades ago! I love the foil liner tip on the edge of the blind bake. You are so brilliant!
I had a big ol’ fail with this. I prebaked the crust and yet much of the custard seeped into the crust with some ending up on the cookie sheet. Really disappointing. After the tart cooled, I added the remaining poaching liquid on top in hopes of rescuing it. I’m optimistically taking it to Thanksgiving tomorrow. Fortunately, I’m confident in my apple pie.
Sorry to hear that Wendy. I've made it many times and never had that issue. Maybe crust was underbaked?
If anything, I over baked the crust. I inadvertently did a 25 minute pre bake. So maybe that was it? We ate it anyway and it was just okay. If I made it again, I'd go with an almond crust. The hazelnuts, which I bought whole, were a lot of effort to crack and then peel.
So sorry it didn't work out for you!
Great Minds. This is one of my favorite fall desserts and I plan to make it for Thanksgiving: Pear Quince Tart from Chef Daniel Boulud's Cafe Boulud Cookbook p.170 https://bit.ly/3FVqU6s. BTW, Dorie Greenspan is the co-author.
Gorgeous presentation! I just bought hazelnut flour to make your buckwheat chocolate cookie and wondered if hazelnut flour is a substitute option or is it better to use the whole nuts as described?
I would use whole nuts for this do you end up with the nubby texture. That said, the hazelnut flour should still work.
Susan,
I knew Marian, she was the Associated Press Food Editor many, many decades ago! I love the foil liner tip on the edge of the blind bake. You are so brilliant!
Oh thank you Susie! ☺️