Not only was there no turkey, but there was also no pies this Thanksgiving either. As my father was taking care of the British style dinner, my mother countered with a French dessert, a Tarte aux Poires.

This tart is a simpler version of those commonly found in French patisseries. The elaborate versions are sometimes made with almond paste, custards over a double boiler, tempered eggs, etc. Though very much worth the effort, sometimes simple is best. With family coming in town, organizing meals, and arranging visits with old friends, an easier, quicker version was very appreciated.

The tart was so good that I had to have a go at making one myself after Thanksgiving. This recipe is very appealing not only because of the ease it comes together, but also because of the great, satisfying taste. A touch of almond extract or orange extract lends a nice aroma to the dough and custard without having to make any major changes to the recipe. Using extracts is a great method for including subtle aromas without having to seek pastes or zesting fruits.

Even making the dough for the crust was fairly simple–almost less complicated than the crust for American pies. All in all, it was surprisingly easier than I expected.

If you have made American pie crusts before, you may notice a few differences in this dough recipe. The ingredients are very similar, but changes in technique result in a very differently textured dough. American pie crusts are generally crumbly and flaky (in a good way) whereas this dough is softer and much more tender. Personally, I find this version to be easier to make with more consistent results.

No pre-baking of the crust is required and the custard filling is simply whisked together before it is filled into the pan. Peeling and cutting the pears was the most time consuming part.

Dough
Makes enough for one 10-inch tart. Use a 10-inch tart pan with a removable bottom. The lip should be about 1/2 to 1 inch tall.
Ingredients
1/2 cup unsalted butter, cut in to small pieces and allowed to soften
2 cups flour (250 grams)
2 Tbsps sugar
1/4 tsp salt
1 egg yolk
1/2 cup cold water (replace about a tsp of the water with almond extract if desired)

Directions
1. Sift the flour into a large mixing bowl and make a well in the center. Add the egg yolk, sugar, salt, and water. Quickly incorporate everything with a wooden or silicone spoon. Mix only enough to combine everything into a rough ball, try not to over-work the dough.
2. Form a ball and wrap with wax paper or plastic wrap and refrigerate for one hour.
3. On a lightly floured counter, or between two layers of plastic wrap/wax paper, roll out the dough to a thickness of about 1/4 inch and fold into thirds like a business letter, then fold that into thirds to form a small package. Repeat this two more times, with a light dusting of flour only if necessary.
4. Roll out one last time to 1/4 inch or slightly less and transfer to the tart pan. (Prepare the tart pan first by rubbing lightly with butter then dusting with flour, shaking the excess dust off afterward.) Press the dough into the pan, trimming off the excess, then prick the base several times with a fork.
5. Place in the freezer or fridge until you are ready to use. (Can be made ahead.)

Put the dough over the rolling pin to move it.	Place it over the prepared tart pan. Be careful not to tear the dough.
Press the base and edges of the dough into the pan.	Roll over the top to cut excess dough.

Filling
Makes enough for one tart. Creme fraiche will lend a richer flavor than cream alone, but cream can be used instead.
Ingredients
3 eggs
1 cup heavy cream, crème fraîche , or a combination of the two
1 tbsp cornstarch
1/2 cup sugar
4 large ripe pears
2 tsp orange or almond extract (optional)

Directions
1. Preheat oven to 400F.
2. In a medium or large bowl, beat the eggs together. Then add the crème fraîche or cream, cornstarch, sugar, and extract.
3. Peel, quarter, and remove the cores from the pears then cut into thin slices. Arrange the sliced pears in the pastry pan in a spiral pattern, overlapping them slightly.

Layer the first spiral in one direction using the larger pieces.

Then add the second spiral facing the opposite direction.

4. Gently and evenly pour the egg mixture over the pears until it fills the tart. Depending on the pear placement you may have some batter left over, this is fine.

5. Bake in the oven for 20-25 minutes, until golden brown. Remove from oven and allow to cool before serving.

I only recommended allowing it to cool completely before serving because it gives the crust and filling a chance to set. If you manage to get a piece while it is still warm, it is delicious. As I was taught to let it cool completely before serving, I follow the advice of my maman and put a slice in the microwave for a few seconds just to warm it through.

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