Joycee D on

My Poached Pear And Almond Cream Tart

+ Add a Project
Small magnify icon
Photo Details:

Created in this Craftsy class

French Pastry Shop Classics taught by Colette Christian

Dive into the sweet life with the secret techniques behind world-famous French éclairs, cream puffs, fruit tarts and more!

Other projects made as part of this class:

Food & Cooking
Choux Pastry /
View all class projects »

Offer some kudos...

Join the conversation...

Ask a question...

Add your comment...

Here are some details about my project:
Category Food & Cooking
Joycee D on

Share a little about the ingredients and techniques used to create this dish/item. I used grape juice in poaching my pears. This is a 9.5 inch tart.

Joycee D on

What are you most proud of? It turned out beautiful I think

Joycee D on

What advice would you give someone starting this project? The most challenging part for me is getting the rolled dough into the pan. I live in Texas and summer here is really hot. By the time I'm done rolling, the dough started to melt. And it starts to stick and get very soft and hard to handle. I ended up with a slightly thicker dough. If you have a warm kitchen, I suggest you work fast and move it to the pan before the dough starts to melt. It might help if you work on a cold surface.

Joycee D on

Very nice.

07/16/2014 Flag

Thank you

07/17/2014 Flag

Hi redpaperclip, Your tart is absolutely beautiful. Well done! Colette

07/17/2014 Flag

Thank you Colette! I love your classes. You truly are an inspiration. I can't wait for more!

07/18/2014 Flag

Thank you

06/01/2015 Flag