We have two pear trees in the back ‘yard’. One is a Bartlette and one is a Kieffer. The Bartlette is an eating pear. Sweet and soft. The Kieffer is more of a cooking pear. Firm and sweet. I thought the two trees had quit bearing, but The Hubs told me there were still plenty of Kieffers on the tree. (That was good because I thought I was going to have to make either an Apple torte or a small pear one.) Neither of them look like the pears you see in the grocery store.

The ones in the middle are nice, ripe Kieffers (from the tree). The outside ones are Bosch (from the store). Big difference. In shape and in taste. With the Kieffers in hand I set out to make this week’s TWD Pick:


    Fold Over Pear Torte.

Thank you so much, Cakelaw of Laws of the Kitchen for a great fall sweet.

The torte is similar to a rustic galette except instead of being free formed it is baked in a spring form pan. That means, of course, that you can put TONS more fruit in it plus a simple custard. Pears, walnuts, golden raisins, and some dried cranberries for a little color.

The hardest part was wrestling the dough into the springform. I had to patch it in a couple of places, but it all came together and formed a beautiful crust.

I have to tell you – it was DELICIOUS!! Family was over for supper and this was dessert. It was a hit with everyone.

Simple Vanilla ice cream on top gave us a perfect ending to a perfect meal (I can say that since The Hubs had fixed his prize winning BBQ’d chicken.)

This torte was part of a TwitterBake this weekend. Several of us baked it together – virtually. Since I got started a little later than the others I picked up on their tips. so major thanks to Di, Kayte, Nancy, Tracey, and Marthe (who had actually made it a few days before) for making it a fun ‘assignment’.

Visit the other TWD Bakers and see their ‘take’ on this torte. I bet you find some amazing variations. The recipe will be on Cakelaw’s page or in Dorie’s Baking: From My Home to Yours.

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