tag:blogger.com,1999:blog-4897079154160126133.post4103482736900156779..comments2024-03-22T02:34:48.624-07:00Comments on :pastry studio: Yeasted Pear Tart with Chamomile Anglaisepastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-4897079154160126133.post-81725750715358586022013-09-04T12:47:24.937-07:002013-09-04T12:47:24.937-07:00Welcome, Sophia, and thanks so much for your comme...Welcome, Sophia, and thanks so much for your comment. Your dessert sounds so delicious! Glad you discovered this pairing. I think it's a really good one and will have to try your idea of a chamomile poaching liquid for pears.<br /><br />Cheers!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-30287237972036630382013-09-04T12:34:26.675-07:002013-09-04T12:34:26.675-07:00I poached some pears in sweetened chamomile tea an...I poached some pears in sweetened chamomile tea and ate these alongside a slice of chamomile pound cake that I had drizzled with some of the poaching liquid and given how delicious the flavour combination of pear and chamomile turns out to be, I was curious to see what others had made with this and that is how I came across your post.<br /><br />I love the idea of the chamomile creme anglaise and that yeasted cake - I use yeast far too little in sweet baking given a rather draughty kitchen but really should use ot more. Glad I came across your blog, looking forward to snooping around a bit!Sophiahttp://realsimplefood.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-21385452187179714532009-05-18T21:02:01.848-07:002009-05-18T21:02:01.848-07:00Meera, thanks so much for letting me know that you...Meera, thanks so much for letting me know that you enjoyed this cake! Definitely easy to make and the aromas are wonderful. Try it with plums or nectarines.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-31584888690319574772009-05-18T19:19:00.000-07:002009-05-18T19:19:00.000-07:00just made this tart as i had leftover pears from a...just made this tart as i had leftover pears from a gift basket - and it was wonderful! easy to make and pretty to look at!Meerahttps://www.blogger.com/profile/05964330054642311104noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-60907002148516075542009-03-26T23:29:00.000-07:002009-03-26T23:29:00.000-07:00Sorry for reading without leaving a comment here l...Sorry for reading without leaving a comment here lately. I have been devouring your creations as you post and it is always a pleasure to read you.<BR/>Chamomille is a wonderful plant to use in desserts indeed! Love the sound and flavors of this cake.<BR/>Gorgeous!Helenehttps://www.blogger.com/profile/15119932841882891505noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-41102314911886731442009-03-20T03:32:00.000-07:002009-03-20T03:32:00.000-07:00Beautiful AND exquisite! I'm not adept yet at maki...Beautiful AND exquisite! I'm not adept yet at making crusts, but I am comfortable with yeast. I am looking forward to trying this!Audreyhttps://www.blogger.com/profile/14912114716426828436noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-90038523197977446632009-03-18T09:30:00.000-07:002009-03-18T09:30:00.000-07:00What a refined and lovely tart. I can't wait to tr...What a refined and lovely tart. I can't wait to try this out for a brunch. I'm sure it will be a crowd pleaser!Cakespyhttps://www.blogger.com/profile/11540351035366591645noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-69182947620634127372009-03-17T00:30:00.000-07:002009-03-17T00:30:00.000-07:00Ooh, girl, you're so talented. I'm glad I don't l...Ooh, girl, you're so talented. I'm glad I don't live next door to you and your fancy pastries....PetPeeveGirlhttps://www.blogger.com/profile/14492319786537995381noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-88917699531546513302009-03-15T19:31:00.000-07:002009-03-15T19:31:00.000-07:00This is beautiful!This is beautiful!Bunnyhttps://www.blogger.com/profile/08311071575728126903noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-77226265454422855642009-03-15T18:17:00.000-07:002009-03-15T18:17:00.000-07:00What a fancy and tasty looking tart! I love pears...What a fancy and tasty looking tart! I love pears!<BR/><BR/>Thanks for sharing another great recipe!Creative Classroom Corehttps://www.blogger.com/profile/07554157284106626756noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-74020604579442893812009-03-14T11:32:00.000-07:002009-03-14T11:32:00.000-07:00Thanks so much to all for your lovely comments!Ben...Thanks so much to all for your lovely comments!<BR/><BR/>Ben-David, that is definitely a winning combo. I've not tested the dough with any modifications, so can't really give you a definite idea. But another way to get the almond flavor would be to try a bit of frangipane. You can put a thin coating of it on the dough before you place the pears on top.<BR/><BR/>Here's a quick recipe:<BR/><BR/>3/4 C whole blanched almonds <BR/>1/2 C sugar <BR/>1/4 t almond extract<BR/>2 eggs<BR/>3 oz butter @ room temp<BR/>2 T flour<BR/><BR/>Grind the almonds and sugar in a food processor until fine. Add the butter and process until smooth and fully incorporated. Add the eggs and flavorings and process. Add the flour and process until just incorporated.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-38077717705420421202009-03-14T10:40:00.000-07:002009-03-14T10:40:00.000-07:00OK - I have had tarts made with a similar batter, ...OK - I have had tarts made with a similar batter, that included almond paste/marzipan.<BR/><BR/>How could I go about doing that - any suggestions for adopting the recipe?<BR/><BR/>Can I just add some marzipan and cut back on the sugar?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-79051297988144027302009-03-14T07:07:00.000-07:002009-03-14T07:07:00.000-07:00baking with tea..love itbaking with tea..love itLesliehttps://www.blogger.com/profile/16512762007920731674noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-75400428750208481812009-03-13T17:57:00.000-07:002009-03-13T17:57:00.000-07:00Pear and chamomile, what complimenting and unexpec...Pear and chamomile, what complimenting and unexpected flavors. Beautiful!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-89558302175969609462009-03-13T14:35:00.000-07:002009-03-13T14:35:00.000-07:00I love yeasted components in dessert. It adds an ...I love yeasted components in dessert. It adds an element of flavor that's not "sweet". I'll have to give the tart a try, I would imagine it would be lovely with some summer peaches. I have also made a chamomile creme anglaise before, I really like the subtly and depth of flavor that tea adds. I love the first picture of the tart!Emma Nowellhttps://www.blogger.com/profile/13118666566920180378noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-81400010036493652862009-03-13T13:38:00.000-07:002009-03-13T13:38:00.000-07:00Exquisite!!Exquisite!!LizNoVeggieGirlhttps://www.blogger.com/profile/00785142908687097216noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-21213196695468338162009-03-13T12:19:00.000-07:002009-03-13T12:19:00.000-07:00Interesting combination. That is definitely one to...Interesting combination. That is definitely one to impress the guests with and will go down in my notes. Beautiful picture.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-1655681714016791042009-03-13T09:15:00.000-07:002009-03-13T09:15:00.000-07:00beautiful gayle. i tend to use chamomile quite a b...beautiful gayle. i tend to use chamomile quite a bit since I have the plant at home. Made brulee with it a while back and it is just so fragrant and reminiscent of apples. Perfect.Cannelle Et Vanillehttps://www.blogger.com/profile/13650130471790805186noreply@blogger.com