Friday

La Poire et Crème Tarte



La Poire et Crème Tarte ~
The Pear and Custard Tart


This dessert has never failed to receive raves each time I've served it, the first time was back in the early 80's, I try to make it at least once every fall when the pears are in season.


It has that "wow" factor when you bring it to the table. Vanilla & lemon flavored poached pears are surrounded in tender vanilla flavored egg custard, with an apricot glaze, all cradled in a tender, flaky sweet pastry crust.
It's gem of a recipe from Julia Child



Faithfully, each week , I would save every one of Julia Child's monthly food feature pull-out articles from the syndicated Parade magazine section in the Sunday newspaper.



I still hold them dear. Dating back to the early and mid-80's the papers are now aged and yellow, but Julia's classic recipes remain bright and timely. I have transferred the recipes to my computer, but I can't bear to part with the originals, photos and all.


Packed with great information, I plan on sharing more of these jewels from Julia in future posts; so please check back if you're a Julia fan. 
This one is from January 30, 1983.

I remember it well, as Julia took me step-by-step in making my first homemade sausage both patties, and those stuffed into casings. Delicious.
This is a perfect ending to a Fall or Winter dinner.




I used miniature pears this time, and baked the tart in a 6-inch spring-form deep dish pa
n.



Regular size pear compared to the mini-pears I used.


La Poire et Crème Tarte ~

The Pear and Custard Tart
Here is Julia's recipe
(click to enlarge)



Click to enlarge (parts 1 and 2)




It's also wonderful made with poached apples.






And just for fun~
A blast from the past circa 1983, ads from the section:









Clothing styles may have changed, but Julia's recipes remain classics~







Thank you Julia, for all that you shared.





13 comments:

  1. The tart looks wonderful, and the old Julia pages, are great.
    I think I still have an outfit like that, LOL...After all, it IS perfect for every occasion...
    Kathleen

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  2. La Poire et Creme Tarte is so beautiful and audacious looking. To have the whole pears standing upright in the tart is really compelling. And, it looks super yummy too! Thank you and Julia!

    I would like to try this recipe, but here in Kyoto, I wonder if I can find all the ingredients?

    KyotoFoodieのPeko

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  3. Looks like pears having bath in open air Japanese rotenburo!

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  4. What a gorgeous dish! Thanks for sharing the original pages too. I love to poaching my pears in red wine, cranberry and orange around the holidays. I may play with this recipe at that time, but will definitely make the 'pure' one before then! Cant wait for the next Julia installment. Thanks again!

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  5. Beautiful as usual! I have never seen mini pears around here. Are they grown locally for you?

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  6. what a fantastic post mary! you have been a foodie since a wee babe to have been holding on to these. i was collecting garden pics, you food~ its a gorgeous dish and i adore the time you took to share this vintage post. tell me, when you cut in, is it all liquid?

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  7. I love the tart and the outfits are amazing!

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  8. I love your blog, Mary, a feast for the eyes and for the memories :) Love the newspaper! and your pictures! Always fantastic! I may miss a day or two, but I always check back!

    and Kathleen, LOL, that outfit on sale in the 80's? how much?

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  9. That is gorgeous! I'm curious as to how it cuts though...

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  10. That is IMPRESSIVE! I would have taken one look at the picture, drooled a bit and then flipped to the next recipe.

    ~ingrid

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  11. Beautiful recipe and post, Mary. I love the old photos! This and your Caramel Apple Walnut cake are high on my list for Fall.

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  12. eu fiz.
    ficou uma delícia.
    cozinhei as peras com vinho tinto e tangerinas.
    um espetáculo !
    marcelo duque estrada

    ReplyDelete
  13. eu fiz.
    ficou uma delícia.
    cozinhei as peras com vinho tinto e tangerinas.
    um espetáculo !
    marcelo duque estrada

    ReplyDelete

Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .

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