Just let me warn you.  If you scroll to the end of this post, you will not find a recipe for this lovely pear tart.

Do you get Cook’s Illustrated or have any America’s Test Kitchen cookbooks?  If you do, then you know that the recipes are wordy.  Like, really wordy.  I think that is terrific and I always know, whenever I approach a new one, that the recipe will be clear and whatever I am making will turn out.  It does not, however, make for good blog content.  If I were to type out this recipe, it would take me a good long while.  Not because it’s so complicated (although there are several components to the tart), but because it is very well-explained and therefore long.

But I just had to write about this Poached Pear and Almond Tart.  This is my third time making it.  My first time I was very afraid.  I think there are looks bakers and there are taste bakers, and the very lucky ones are both.  I am a taste baker.  My goods taste delicious (most of the time) but they do not look like I bought them from a bakery.  In other words, they are far from perfect.  If you want a homemade looking desserts, I’m your girl.  Tarts with perfect crusts and oh-so-thinly sliced and fanned pears make me nervous.  But, trusting Cook’s Illustrated, I went for it and got a pretty great looks and tremendous taste pear tart.  If I hadn’t already known to trust those America’s Test Kitchen people, that would have been the moment to realize it.

There are so many wonderful things about this tart.  The pears are poached in wine and spices including the seeds from a whole vanilla bean (the recipe says half, I say a whole one).  The crust is probably the most delicious one I have ever tasted – so much so that I eat my piece from fat end to skinny so in case I decide not to finish it, I have gotten the best part.  Each component can me made separately and days ahead of serving time.  It’s pretty close to perfect-that-is-not-chocolate.

So, if you must make this tart, here are a few of things you can do.  You can go online to the Cook’s Illustrated web site and pay a small fee to register for their site.  Doing so allows you access to all of their recipe archives.  You could also treat yourself to their baking book which is titled Baking Illustrated.  That book is truly a treasure in and of itself plus the recipe is in there.  Or, if you are desperate for pear tart and short of funds, email me with your address and I will mail you a photocopy.

UPDATE:  The ever-lovely Cheryl from 5 Second Rule emailed me a link to a very similar tart.  She has made it with great success and it comes from Dorie Greenspan, a source I trust.  You can find it here.